High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from dish machine, dill cheese (45,46F – Cold Holding); cooked portobello (47F – Cold Holding) Dill cheese prepared 4 days prior, portobellos prepared 3 days prior. In outside walk-in cooler, bag of cut cabbage ( – Cold Holding) Per operator, cabbage had been in cooler for 4 days. Operator discarded all items. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2023-10-11: In reach-in cooler across from dish machine, chicken 46F, cut tomatoes 47F, pasta salad 43F, dill cheese 47F Operator has been monitoring ambient temperatures per temperature chart. Cooler was 35F at noon prior to lunch rush and had been opened and closed numerous times during lunch rush. Operator relocated food to walk-in cooler and repair person arrived during callback. **Time Extended**