High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table Cooked sausage (65F – Cold Holding). Employee placed sausage back in stand alone cooler and. Observed on buffet counter Salsa Verda (56F – Cold Holding); Salsa (55F – Cold Holding); Boiled eggs (55F – Cold Holding). Employee stated salsa and eggs are held cold in ice bucket and at the end of service placed in stand alone cooler. Employee removed and placed in stand alone cooler and placed new salsa and eggs with new ice container. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-09-29: Still the same at callback . **Admin Complaint**