High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook line- Cole slaw (50F – Cold Holding); cooked mushrooms (47F – Cold Holding); cooked peppers (47F)sliced cheese(51F- cold holding); sliced ham (50F-cold holding); Per operator, items not prepared or portioned today, moved from walk in cooler and placed into flip top reach in cooler and left out of temperature for approximately 1 hour. Operator placed ice bags on top portion. Advised operator to move foods to walk in cooler to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-10-16: Observed in flip top cooler cooked peppers at 46F cooked mushrooms at 47F Per operator, items not prepped/ portioned today and out of temperature for 2 hours. Advised operator to move foods into colder unit to bring to 41F with in 2 hours **Admin Complaint** **Corrective Action Taken**