High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service line ice bath: sour cream (62F – Cold Holding); butter (60F – Cold Holding); housemade blue cheese dressing (61F – Cold Holding); housemade buttermilk ranch (60F) for one hour per operator. Provided operator with time as a public health control for and discussed usage. Also Under grill reach-in cooler drawers middle of cook line:; raw ground beef (45F – Cold Holding); raw chicken (44F – Cold Holding); raw salmon (45F – Cold Holding); cooked pork ribs (47F – Cold Holding); sliced Swiss cheese (48F – Cold Holding); cooked chicken wings (47F – Cold Holding) stored 10 hours per operator. **Warning** – From follow-up inspection 2023-12-08: Under grill reach-in cooler drawers middle of cook line:; raw ground beef (46F – Cold Holding); raw chicken (47F – Cold Holding); raw salmon (45F – Cold Holding); cooked pork ribs (48F – Cold Holding); cooked chicken wings (46F – Cold Holding) for three and a half hours per operator. Operator placed all items in walk-in cooler with ice for quick cooling. **Admin Complaint** **Corrective Action Taken**