High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front reach in display cooler cut tomatoes (62F – Cold Holding); Strawberry cream cheese (55F-57F – Cold Holding); Jalapeño cream cheese (55F-57F – Cold Holding); Scallion cream cheese (55F-57F – Cold Holding); Raisin walnut cream cheese (55F-57F – Cold Holding). Employee stated all product comes from stand alone cooler and placed in front display cooler in am around 7am. Cooler has an ambient temperature of 55F. Employee removed all cream cheese from front display cooler and placed in a different cooler at 42F and below. Observed in reach in cooler in kitchen area with Lox (52F-55F – Cold Holding). Lox in pan was filled to lip of pan. Employee removed excess lox from pan and placed in stand alone cooler. Observed Sliced cheese (62F – Cold Holding) in pan on prep area near grill. Sliced cheese was over filled in pan. Employee removed excess cheese and placed in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-06-23: Still the same. Front line reach in cooler temperatures: 47F veggie cream cheese 47F scallion cream cheese 44F apple cream cheese 46F garlic cream cheese 47F plain cream cheese Double door upright Reach in cooler in kitchen temperature: 49F garlic cream cheese 45F plain cream cheese 50F jalapeño cream cheese 49F pimento cream cheese 46F raisin cream cheese All items as per employee in charge were delivered this morning around 6am from main kitchen catering location at University Blvd and Powers and was delivered in vehicle under no temperature controlled container during transport and no temperature was taken upon being received from delivery driver to ensure items were transported at safe cold holding temperatures. Employee will place some of these in single door upright reach in freezer to bring down temperatures. Person in charge has no ambient thermometer to take temperature Front line reach in cooler ambient temperature at 29F Back kitchen reach in cooler ambient temperature at 36F Employee will notify main catering kitchen of issues for correction During transportation and operation, TCS products must maintain proper hot and cold temperature. **Admin Complaint** **Corrective Action Taken** – From follow-up inspection 2026-06-25: Still the same. Front line reach in cooler temperatures: 47F scallion cream cheese Double door upright Reach in cooler in kitchen temperature: 45F plain cream cheese Both items were delivered from delivery driver as per employee from main satellite location at 2435 Rolac Rd and stored in coolers. Employee did not take any receiving temperatures upon delivery but place items in reach in freezer to upon delivery but temperature was still bit high. Employee place items again back in reach in cooler and removed film wrap for rapid cooling **Admin Complaint** **Corrective Action Taken** – From follow-up inspection 2026-08-19: Still the same at callback **Admin Complaint**