High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler by slicer: meatballs 55F – cold holding – Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Make table cooler: Tuna salad 56F – cold holding , ham 53F – cold holding , roast beef 58F – cold holding , cheese 51F – cold holding – Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to discard product after 6 hours if product does not exceed 70F, discard after 4 hours if product exceeds 70F. **Warning** – From follow-up inspection 2026-07-30: Tuna salad 45F cold holding, turkey 45F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control until unit is repaired. **Time Extended**