High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: ham (45F – Cold Holding); turkey (45F – Cold Holding); blue cheese (58F – Cold Holding); goat cheese (55F – Cold Holding); ranch (50F – Cold Holding); tomatoes (50,51F – Cold Holding) manager placed all items in ice bathes. Cooks line flip top coolers: cheese (60,73,74F – Cold Holding); potatoes (61F – Cold Holding); tomatoes (63F – Cold Holding); coleslaw (62,74F – Cold Holding); SEE STOP SALE. Flip top Cooler near prep area on cooks line: salsa (44F – Cold Holding); cream (46F – Cold Holding); sour cream (45F – Cold Holding); noodles (51F – Cold Holding) manager placed items in ice bathes to rapidly drop temperatures. **Corrective Action Taken** **Warning** – From follow-up inspection 2023-08-03: Middle cooler and cooler at prep: Turkey 39, ham 40, cheese 41, ranch 42. Far cooler at the end of cooks line: Coleslaw 53, tomato 51, cheese 51. Technician present during callback, he stated cooler has a part ordered, employee had ice on items but has melted, more ice is being added to food items. **Admin Complaint** **Corrective Action Taken**