High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; make station: Italian sausage (53F – Cold Holding); shredded cheddar cheese (46F – Cold Holding); cooked chicken (52F – Cold Holding); ham (50F – Cold Holding); spicy sausage (50F – Cold Holding); meatball (50F – Cold Holding); cut tomatoes (53F – Cold Holding); sautéed onion (46F – Cold Holding); sautéed garlic (45F – Cold Holding) As per operator taken from reach in cooler since 11am. Not prepared or portioned today. See stop sale. On prep counter near fire area on ice: pesto sauce (68F – Cold Holding) As per operator taken out of reach in cooler at 11am. See stop sale. At front counter prep area, reach in coolers: cooked steak 44F – Cold Holding); Italian sausage (45F – Cold Holding) ; ham (45F – Cold Holding); cooked chicken (50F – Cold Holding); sautéed garlic (45F – Cold Holding) As per operator held overnight Not prepared or portioned today. See stop sale. – From follow-up inspection 2023-11-18: Shredded cheese 41 f , Italian sausage 44 f( ( as per manager 2 hours ) fresh mozzarella 45 f top section 40 f in the middle over stocked. As per manager 2 hours there. Cooked chicken 48 as per manager 2 hours, spicy sausage 48 f 2 hours in there, ham 45 f 2 hours in the cooler cut tomatoes 41 f , grilled onions 43 f , no lids on all .all removed from walk in cooler at 11 am current time 1:14 pm. Advised to move to walk in cooler to cool quickly by 3 pm. and use lids to keep it covered . Not prepared or portion today **Admin Complaint**