High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….cheese 45°, tuna salad 46°, turkey 46°, roast beef 46°, steak 44° in cold table in front line ,operator stated that for lunch rush food was opened that's made temperature , food being held less than 4 hours, operator covered food …. Ham 45°, turkey 45°, chicken 45°, cheese 45°, meat balls 45° in walk in cooler . Operator stated that door was not closed properly, per operator food being held less than 4 hours . Operator moved food to acceptable reach in cooler and walk in freezer. **Corrective Action Taken** **Warning**