High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (53F – Cold Holding) in small reach in cooler at buffet area in lobby, per employee they do not throw away butters at end of breakfast, customers have been consistently opening cooler for the duration of breakfast service, employee added butter to list of items held on time as a public health control. individual butters (49F – Cold Holding); individual cream cheeses (47F – Cold Holding) in bottom of refrigerator in kitchen area, per employee refrigerator has been consistently opened for approximately 2 hours, temperature of cooler turned down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2023-10-11: individual butters (49F – Cold Holding); individual cream cheeses (50F – Cold Holding) in bottom of refrigerator in kitchen area, no one can determine how long all items,s have been out of temperature, inspector instructed operators to stop selling all items. individual butters (50F – Cold Holding) in refrigerator in employee break room, no one can determine how long butters have been out of temperature, inspector instructed operators to stop selling all items. **Admin Complaint**