High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line in a prep cooler eggs white (49F – Cold Holding); pooled eggs (49F – Cold Holding), cook stated food was placed in unit for about an hour, cook removed food to another cooler to rapidly cool down. Observed in the refrigerated drawers underneath the flat grill at cook line ham (49F – Cold Holding); cheese (49F – Cold Holding); turkey (50 F – Cold Holding), as per cook food was stored in cooler about 3 hours, manager removed food from unit and transferred it to walk in cooler to rapidly cool. Observed in prep cooler at sandwich station observed sliced tomatoes (47F – Cold Holding); cheese (50F – Cold Holding); cut lettuce (50F – Cold Holding), as per cook food was stored in unit for about 2 hours, cook decided to to discard tomatoes and transferred the rest of the food to the walk in cooler for a rapid cool. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-10-28: Observed during the callback instruction the refrigerated drawers underneath the flat grill raw beef patty 43, raw beef 43F. Observed at cook line in a prep cooler eggs white 48F, 46F. Observed in prep cooler at sandwich station cheese 48F. **Admin Complaint**