High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 47F, cut tomatoes 52F, and pico 47F, per operator less than 1 hour without power -cooked pasta 85F stored on shelf above triple sink, operator discarded **Warning** – From follow-up inspection 2026-03-29: -shredded cheese 43F, cut lettuce 52F, one slice of tomato 52F, operator discarded tomato and placed cut lettuce in chest freezer to rapidly cool **Time Extended** **Corrective Action Taken**