High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (47F – Cold Holding); turkey (44F – Cold Holding); tuna salad (50F – Cold Holding); roast beef (46F – Cold Holding); cheese (48F/47F/50F – Cold Holding); steak (52F – Cold Holding); shredded cheese (52F – Cold Holding); cut lettuce (50F/51F – Cold Holding); cut tomato (50F – Cold Holding)in both cold tables at front counter. Ambient air temperature is 54F for both units. Employee states all food placed into the unit at 7:15. Temperature taken at 9:15. All products moved to the walk-in cooler to chill. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-08-04: Observed cheese 42F, tuna salad 43F, roast beef 41F, turkey 40F and ham 43F in left front counter cold table. Observed cut tomato 52F/54F and cut lettuce 52F/48F/47F in right front counter cold bar. Per employee, all cut tomatoes and cut lettuce placed in the cold bar between 30 minutes to 1.5 hours prior. All cut tomatoes and cut lettuce moved to another cold holding unit. Ambient digital thermometer reads 54F. **Admin Complaint**