High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At open top make top/single door reach in cooler next to flat top grill; Vegan batter with oat milk (62F – Cold Holding); batter with pasteurized eggs (51F – Cold Holding); french toast batter with pasteurized eggs (46F – Cold Holding). At flip top make top cooler; portioned sliced ham (46F – Cold Holding). Operator stated items not prepared or portioned today, held in units for less than 3 hours, removed overfilled portions time marked to be discarded within a total of 4 hours of being placed in unit. **Corrective Action Taken** **Warning** – From follow-up inspection 2026-09-11: At open top make top/single door reach in cooler next to flat top grill; Vegan batter with oat milk (50F – Cold Holding); batter with pasteurized eggs (44F – Cold Holding); power grain batter with pasteurized eggs (50F – Cold Holding). Operator stated batters not prepared nor portioned today, moved from walk-in cooler and placed in make top single door reach in cooler next to flat top grill less than 2 hours prior. Advised Operator to maintain product temperature at 41F or below after having been properly cooled from ambient to 41F within 4 hours from time preparation began. Operator moved to flip top reach in cooler across from flat top. **Admin Complaint**