High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked sausage crumbles 52f, cooked beef crumbles 53f, julienne ham 54f in upper make bar cooler. Also observed shredded cheddar 55f, julienne ham 54f, shredded Asiago/Parmesan cheese blend 60f, cooked steak 55f, cooked beef crumbles 59f in lower make bar cooler. Manager states all items have been in make bar cooler less than 4 hours. Manager moved all items to walk-in cooler for cooling during inspection. **Corrective Action Taken** **Repeat Violation** **Warning** – From follow-up inspection 2025-11-10: Upon callback, observed cooked sausage crumbles 49f, cooked beef crumbles 52f, julienne ham 50f, shredded mozzarella cheese 51f in upper make bar cooler. Also observed shredded Asiago/Parmesan cheese 53f, cooked steak 51f, shredded mozzarella cheese 54f in lower make bar cooler. Manager stated all items have been in cooler less than 4 hours. Manager moved all items to walk-in cooler during inspection for cooling. **Admin Complaint** **Corrective Action Taken** – From follow-up inspection 2025-11-12: Upon callback, observed shredded mozzarella cheese 49f, cooked steak crumbles 47f, shredded cheddar cheese 49f in lower pizza make bar cooler.Manager states less than 4 hours. Employees moved all items in lower pizza make bar cooler to walk-in cooler for cooling during callback. Also observed shredded mozzarella cheese 42f, cooked crumbled sausage 43f, cooked crumbled beef 47f (less than 4 hours per manager), julienne ham 47f (less than 4 hours per manager) in upper pizza make bar cooler. Employees added ice to upper pizza make bar cooler during callback. **Admin Complaint** **Corrective Action Taken**