High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cook line Refrigerated drawers sausages (46F – Cold Holding);less than 4 hours . Placed in walk in freezer -Make table unit at far end sliced cheese (47F – Cold Holding) raw bacon (48F – Cold Holding); less than 2 hours; operator placed in walk in freezer. Front line cold holding unit butter (56F – Cold Holding)/ less than 4 hours, Operator Placed in walk in freezer . **Corrective Action Taken** **Repeat Violation** **Warning** – From follow-up inspection 2026-06-26: -cook line Refrigerated drawers: sausages 39-40F -Make table unit at far end: no TCS Foods present in the bottom of the unit -Front line cold holding unit: butter 49-54F, cut honeydew melon 61F, and cut cantaloupe 63F, per operator all foods were stored in front line cold holding unit less than 1 hour, operator relocated to lower portion of reach-in cooler to rapidly cool **Admin Complaint** **Corrective Action Taken** – From follow-up inspection 2026-06-29: -Front line cold holding unit: butter 54F, cut honeydew melon 49F, and cut cantaloupe 50F, all items stored above the fill line less than 2 hours, operator relocated excess to reach-in cooler to rapidly cool **Admin Complaint** **Corrective Action Taken**