High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F – Cold Holding); sausage (46F – Cold Holding); cut tomatoes (47F – Cold Holding); all items in top section of pizza make line cooler, per operator lids where off for a few hours during rush, lids replaced before inspection began. cut romaine (45F – Cold Holding) in standing reach in cooler by pizza make line, per operator bag was taken in and out of cooler for a few hours, bag put in walk in cooler. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-03-20: Beef 46F, sausage 45F in top section of pizza make line reach in cooler, per employee lids have been off of items for less than 1 hour, lids replaced. **Admin Complaint** **Corrective Action Taken**