High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler in middle of cook line, cut tomatoes (49F-50F – Cold Holding); sliced cheese (56F – Cold Holding); shredded cheese (48F-50F – Cold Holding). Operator stated all items stocked within last two hours but lid has been open for service. Ambient Air 46F. Also, in server reach in cooler, house made ranch (51F – Cold Holding); cream cheese (49F – Cold Holding); butter (50F – Cold Holding). Ranch portions stocked in cooler 1.5 hours prior and asked employee to move ranch to different cooler. Eight (8) individual packages of cream cheese and twenty (20) individual butter stored in cooler over night. See stop sale. **Warning** – From follow-up inspection 2026-07-24: At callback, shredded cheese 48F; Ground sausage 47F. Manager stated the lid has been open during breakfast service. All other Time/Temperature control for safety foods in cook line cooler and server cooler at 41F or below. **Admin Complaint**