High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad and Spud make bar R top- salad mix 50, chicken salad 49, Blue cheese 47, shredded cheese 55F Less than 2 hrs per staff and temperature logs. re checks – lettuce 48, chicken salad 51, blue cheese 48, shredded cheese 52F – Manager moved to secondary cooler for rapid cooling Advised operator to close make bar top to facilitate rapid cooling and re check temperatures to ensure cold hold at or below 41F **Corrective Action Taken** **Warning**