High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes cut 47f cold holding , Tomatoes cut 47f, Spinach 48f cold holding ,Kale cut 48f cold holding ,Cut lettuce 49f cold holding , Swiss cheese 46f cold holding , pepper jack cheese,Sliced turkey 45f cold holding , Chicken diced 46f cold holding , Feta cheese 46f cold holding , Rice 47f cold holding ,Shredded specialty blend cheese 47f cold holding , Cheedar cheese 47f cold holding ,Mozzarella cheese shredded 47f cold holding , Cooler was left open during prep time, ambient cooler is 40f cold holding , advised to keep door shut and make sure door shuts properly. Check temperatures every two hours to make sure products come to proper temperature. All foods must be 41f cold holding or below at all times. **Warning** – From follow-up inspection 2025-09-18: Cheese 45f cold holding , turkey 44f cold holding, kale 45f cold holding , walk in cooler is ambient 39f it seems as if the defrost cycle is coming on in the am advised to see if they can get that moved to a time when no one is on site. **Time Extended**