High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cold cuts above fill line in prep cooler, employee rearranged, 60f cooked beef by cook line, explained4 hrs procedure, manager wrote time on **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-01-27: 53f cold cuts, 48f gyro and cooked potato, all above the fill line, placed at 7am, explained to employee and he placed them back in reach in cooler, 100f beef taken out of cooler at 7am and placed on grill for a few minutes then placed on table by grill, no time, explained 4 hrs time again, wrote time **Admin Complaint**