High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line area in reach-in cooler under pass thru window, cut tomato (52F – Cold Holding); cut lettuce (54F – Cold Holding); shredded cheese (57F – Cold Holding). Operator stated items placed on ice 2.5 hours earlier. Reach-in cooler not working at time of inspection. In walk-in cooler, Krab salad (44F – Cold Holding); ham (45F – Cold Holding). Manager stated door opened continuously for prep/lunch service. At wait station in 4 door reach-in cooler, macaroni salad (46F – Cold Holding); ranch dressing (52F – Cold Holding); boiled egg (50F – Cold Holding); cut tomato (44F – Cold Holding). Doors open for restocking salad bar. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-03-04: At wait station, pasta salad 48f, cut lettuce 47f, tuna salad 42f. At cook line, no Time/Temperature Control for Safety foods held in reach-in cooler at time of inspection. In walk-in cooler, ham 40f, milk 38f, boiled eggs 40f, beef 37f. **Admin Complaint**