High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by steam table ambient air temperature 50F cook line cold holding: cheese 52F cut tomatoes 48F mozzarella cheese 46F sour cream 45F cut tomatoes 47F cook pepper 52F held less than 4 hours employees moved food to walk in cooler raw **Warning** – From follow-up inspection 2025-12-22: Cold holding reach in cooler: sour cream 43F cur tomato's 43F cut ham 48F queso blocks cut 47F cook peppers 48F held overnight ambient air temperature 52F manager stated the repair company was working on the refrigerator but they have to come back. See stop sale. **Admin Complaint**