High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gaskets removed for cleaning. – cheese stick (60F – Cold Holding); per operator approximately 6 hours – cheese sauce (41F – Cold Holding); per operator less than 4 hours – yellow shredded cheese (46F – Cold Holding); per operator less than 4 hours – sausage (46F – Cold Holding); per operator less than 4 hours – chicken wings (55F – Cold Holding) per operator less than 4 hours – From follow-up inspection 2026-08-26: Portioned Pizza sauce 38f Cheese stick 49f per operator held overnight Sausage 50f per operator held overnight. **Admin Complaint**