High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomato (55F/56F – Cold Holding); cut lettuce (49F/48F – Cold Holding)in right side counter cooler. Per manager, both products have been in the same cooler for approximately five hours. **Warning** – From follow-up inspection 2026-07-13: No stop sale issued at callback. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (45F – Cold Holding); shredded cheese (52F – Cold Holding); turkey (46F – Cold Holding); roast beef (47F – Cold Holding); ham (46F – Cold Holding); chicken (53F/54F/60F – Cold Holding)in left side counter cooler. Per manager, all products have been in the unit two hours or less. All products moved to the walk-in cooler to quickly chill. Also, observed cut tomato (55F/56F – Cold Holding); cut lettuce (49F/48F – Cold Holding)in right side counter cooler. Per manager, both products have been in the same cooler for approximately five hours. See stop sale. **Warning** – From follow-up inspection 2026-07-13: Observed ham 37F and turkey 36F in left front counter cooler. Observed cut tomatoes in right front counter cooler at 45F. Cut tomatoes are on ice but ice only covers the bottom of the container. Per employee, tomatoes placed in cold bar approximately 2 hours prior. Cut tomatoes moved to another cold holding unit. **Admin Complaint**