High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, pitcher of liquid eggs 62F. Eggs placed out approximately 10 minutes prior. Eggs moved to reach in cooler to cool. On buffet line, packets of butter and cream cheese 64F. Both items placed out approximately one hour prior. Items moved to reach in cooler to cool. **Corrective Action Taken** **Warning** – From follow-up inspection 2023-09-11: On buffet line, butter pats 59F and cream cheese packets 58F. Items placed out approximately two hours prior. Items placed in reach in cooler to cool. All other cold holding TCS foods are 41F or below. **Admin Complaint**