High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed precooked egg rounds 44f, scrambled eggs 44f, single serve butter 48f, single serve strawberry cream cheese 48f, single serve cream cheese 47f, single serve yogurt 50f in upright reach-in cooler, over four hours per employee. **Warning** – From follow-up inspection 2026-05-04: Upon callback, observed single serve butter cups 46f, single serve cream cheese cups 46f, single serve strawberry cream cheese cups 47f, single serve yogurt cups 48f in upright reach-in cooler over 4 hours per employee, See stop sale. Also observed sausage gravy 42f, whole milk 44f (ambient cooling approximately 3.5 hours per employee), 0% milk 44f (ambient cooling approximately 3.5 hours per employee) in upright reach-in cooler. **Time Extended**