High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler refrigerator across from kitchen Cold holding: milk 48F sour cream 50F blue cheese 50F ambient air temperature 50F chef stated a catering party occurred doors were opened a lot. Discussed to add ice to foods. Reach in Cooler on prep line cheddar cheese 44F 2nd temp 43F **Corrective Action Taken** – From follow-up inspection 2026-01-07: Reach in cooler: same cooler door was open for long period of time due to two catering events. Ambient air temperature 47F cold holding: in house ranch 48F liquid egg 48F sour cream 44F cheddar cheese 49F mozzarella cheese 49F Swiss cheese 48F cut lettuce 48F. Manager moved foods to reach in freezer 2nd tempsall foods in temp at 43F expect in house ranch dressing. **Time Extended**