High Priority – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad buffet, hard boiled egg (47F – Cold Holding); shredded cheese (50F – Cold Holding); potato salad (58F – Cold Holding). Inspector talked to operator about time as a public health control. For right now she will have employee put ice under products. In flip top reach in cooler on cook line across from grills, sliced cheese (57F – Cold Holding); butter (51F – Cold Holding). Items were put in cooler this morning 1 hour prior, lid was open for large to go order. Operator shut lid. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-05-26: At callback, on salad buffet; cut tomatoes salad 50F, pasta salad 50F. **Admin Complaint**

High Priority – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up warmer at end of cook line near fryers, steak (125F – Hot Holding); chicken (120F – Hot Holding); collard greens (122F – Hot Holding); sausage (127F – Hot Holding); pulled pork (133F – Hot Holding). All items made less than 1 hour prior. Operator turned temperature up on warmer. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-05-26: At callback, only item in stand up warmer is baked potatoes at 159F. **Complied**