High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cooked chicken (49F – Cold holding); cooked pork (48 F – Cold Holding), as per employee food items were outside the unit. Instructed employee to maintain the walk in cooler door closed to rapidly bring down the temperature on these food items. In a small reach in cooler at cook line observed cooked pork (51F – Cold Holding); ham (50 F – Cold Holding); cooked shrimp (50 F – Cold Holding), as per employee for less than 2 hours, instructed employee to transferred food to walk in cooler to rapidly cool food. **Corrective Action Taken** **Warning**