High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). In flip top on cook line, Sliced Cheese (61F – Cold Holding). 2).In flip top cooler at expo line, Sliced Cheese (53F – Cold Holding), Butter Packs – 50 F – Cold Holding. Per operator , all foods not prepared or portioned today. Foods held in walk in cooler and moved to coolers in kitchen and held for approximately 1 hour. All foods were moved back to walk in cooler and placed on ice . **Corrective Action Taken** **Warning** – From follow-up inspection 2026-10-20: Observed at callback inspection , sliced cheese in flip top on cook line at 60 F, cheese double panned. In flip top cooler on Expo line, sliced cheese at 50 F. Per employee, foods not prepared or portioned today, foods stored in coolers for approximately 3 hours. Ice was placed on foods. Butter Packs at 42F **Admin Complaint**