High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (58F – Cold Holding) in ice bath in reach in cooler across from the buffet line, per manager eggs have been used for less then a couple of hours. individual butter (53F – Cold Holding) in shallow pan sitting on top of cold plate in buffet area, per manager butters where placed out less then 2 hours prior. Discussed with manager about placing both items on time control. **Corrective Action Taken**