High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line middle reach-in cooler ; cut tomatoes and cucumber (51F – Cold Holding); cooked potato salad (47F – Cold Holding), also Reach-in cooler cook line far left: tzatziki (47F – Cold Holding); cut tomatoes (51F – Cold Holding) also cook line right ;; housemade tzatziki (55F – Cold Holding); sour cream (51F – Cold Holding), per operator all restocked within 1 to 2 hours. Operator began icing down all foods. Provided operator with time as a public health control form and explained use. **Corrective Action Taken** **Repeat Violation** **Warning**