High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-Tuna salad 45F cold hold second temperature 43F at 10:30am cold holding, potato salad 44F cold hold,second temperature 43F cold holding at 10:30am, cream cream cheese 45F cold hold, second temperature 46F not on ice at 10:30am, pasta salad 45F cold hold, second temperature 44F cold holding at 10:30am, salmon 44F cold hold, second temperature 46F cold hold not on ice. Walk in cooler- ham 45F cold hold, tuna salad 44F cold hold raw bacon 44F cold hold, foods on cook line were placed on ice for quick cool. No foods have yet been placed on ice in walk in cooler. Temperatures remained the same. Repairman arrived during inspection. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-09-11: Coleslaw 49F cold hold,potato salad 48F cold hold, pasta salad 51F cold hold, tuna salad 49F cold hold, salmon 49F cold hold. The ambient temperature of the unit these items are stored in cannot be determined, no thermometer present in unit. All food was brought up 2 hours ago from the walk in cooler per staff. The ambient temperature of the walk in cooler is presently 38F**Admin Complaint** **Admin Complaint**