High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table cheese, ranch, cheese, sauerkraut, cheese 48-61F. Items held on ice as new make top is on order. Person in charge moved to reach in freezer, added ice, removed excess product. In glass door reach in cooler chicken cooked at 48F. Ambient temperature of unit down to 39F by end of inspection, person in charge states had unit open. In bar, cream 56F. Person in charge states left out for short period of time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-07-08: Person in charge not utilizing make line at callback. In glass door reach in cooler cheese, chicken, cheese 46-48F. Person in charge states had had unit open to stock items. Cheese in back of unit 41F. Ambient of unit 44F. Person in charge will remove non time/temperature control for safety items to allow more airflow. Hold make line items on time. **Admin Complaint** **Corrective Action Taken** – From follow-up inspection 2026-07-09: In glass door reach in cooler ranch, cheese, beef, cheese 44-45F. Several items in unit at 43F . Person in charge states took temperature of items in unit at 8am and they were 41F. Person in charge began moving time/temperature control for safety items to reach in freezer. **Admin Complaint** **Corrective Action Taken**