High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce, cut tomatoes ham cuban sandwiches ; (45-52F – Cold Holding) less than 4hrs per operator. Advised to put on ice or remove from cooler for temperature recovery. -bottom prep cooler: milk, half half, salami, turkey, , ham (47-50F – Cold Holding) all overnight per operator. Advised to immediately discard **Warning** – From follow-up inspection 2026-05-11: Pork, ham, cut tomatoes, cuban sandwiches cooling 45-47F 3hrs . Operator had cooler ficed this morning. Ambient cooler is at 53F . Advised to put items in ice bath for proper coolong and cold holding **Time Extended**