High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make bar – cooked pasta 46, shredded cheese 50, sliced cheese 47, sliced ham 52, turkey 48F Per chef and kitchen staff less than 2 hrs. Advised operator to move TCS food to secondary cold hold unit to facilitate rapid cooling . **Warning** – From follow-up inspection 2026-02-06: Upon callback Cook line make bar empty of food awaiting repairs. **Time Extended**