High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in middle prep area on cook line Butter (45F-70F – Cold Holding) in pan over filled. Employee removed the excess butter from pan. Observed in pan on top of prep table Blue cheese crumbles (54F – Cold Holding). Employee removed and placed in reach in cooler. Observed in reach in cooler to the left as you enter kitchen Cut tomatoes (46F – Cold Holding); Goat cheese (46F – Cold Holding); Mozzarella cheese (46F-48F – Cold Holding); Cooked shrimp (46F – Cold Holding). Cooler has an ambient temperature of 43F. Employee stated lid to cooler has been up for period of time. Employee placed some TCS items in walk in cooler. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-02-11: Observed GOAT cheese at 48F-51F,Cut tomatoes 53F, Mozzarella cheese 51F-53F. Cooler has ambient temperature of 43F. Employee will ice items down. **Admin Complaint** – From follow-up inspection 2026-02-17: Observed in reach in cooler cooked vegetables at 55F, Mozzarella cheese at 46F. Manager removed items and placed in freezer to reduce temperature quickly and placed ice bath in cooler. Cooler has an ambient temperature of 43F. **Admin Complaint**