High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature spinach artichoke dip 46f, macaroni cheese 49f stored on top panel reach in cooler pepperoni slices 60f spicy ranch 46f less than 4 hours recommend to quick chill product. (Cook line) Spoke with General Manager at time of inspection. **Warning** – From follow-up inspection 2026-05-18: Checked temperatures spinach artichoke dip 54°f, macaroni cheese 42°f, spicy sauce 46°f, shredded mozzarella blend 50°f stored on the to panel reach in cooler. Spoke to General Manager concerning temperatures product stored in reach in cooler at 11am less than 4 hours. All food were discarded at time of callback inspection. Spoke to Supervisor callback given on next day will be conducted on Tuesday 5/19. Recommend to notify refrigeration company and check temperatures more often during the shift on top panel reach in cooler.(cook line) **Time Extended**