High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed buffalo sauce 62f on cook line prep table (less than 4 hours per manager. Observed diced ham 46f (less than 4 hours per manager) on buffet line cold hold area. Also observed cottage cheese 50f, potato salad 50f, macaroni salad 51f, coleslaw 50f, shredded cheese 48f on buffet line cold hold area. All items over 4 hours per manager. **Warning** – From follow-up inspection 2026-05-06: Upon callback, observed buffalo sauce 43f in upright reach-in cooler on cook line. Observed diced ham 43f, shredded cheese 41f on buffet cold hold area. Potato salad 45f, macaroni salad 45f, coleslaw 45f also observed on buffet line cold hold area, over 4 hours per manager. See stop sale. **Time Extended**