High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next salad station- cut romaine (69F – Cold Holding); spring mix (69F – Cold Holding); cut ice berg (69F – Cold Holding) operator moved items to walk-in-cooler. Deli cooler across from fryers – sliced corned beef (53F – Cold Holding) retemped at 11:45 41F; sliced turkey (53F – Cold Holding) retemped at 11:45 41F; sliced tomatoes (62F – Cold Holding) retemped at 11:45 41F (items moved to reach in freezer). Drawer coolers – raw salmon (52F – Cold Holding); raw chicken (52F – Cold Holding); comminuted beef (52F – Cold Holding); raw steak (53F – Cold Holding); raw shrimp (53F – Cold Holding); raw chicken wings (55F – Cold Holding); shredded cheese (55F – Cold Holding); items held less than 4 hours, moved to walk in cooler, retemped at 11:45, items between 44-46F **Corrective Action Taken** **Warning** – From follow-up inspection 2026-09-18: Per management, repairs were performed on coolers on 9/15 with gaskets/door bundles on order. Deli cooler across from fryers, pico, 47F, sliced tomatoes 46F, chicken salad 48F, shaved raw beef 48F; items held less than 4 hours, items moved to walk-in, ice bags added to top of cooler. Drawer coolers on cook line – cooked pasta 50F, raw salmon 50F, raw steak 47F, shaved steak 49F, raw chicken wings 50F; temps taken prior to lunch rush, times moved to walk in cooler. **Admin Complaint** **Corrective Action Taken**