High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (61F – Cold Holding); diced ham (61F); shredded cheese (60F – Cold Holding);in top cold holding unit at cook line; food not prepared or portioned today; food out of temperature for 3 hours and 30 minutes; operator decided to add foods in TPHC and discard at 10:00 am; Foods still utilized at 10:10 am; See Stop Sale sausage (62F – Cold Holding); liquid eggs (46F – Cold Holding in ice bath at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; ice bath not set up properly; operator placed food in ice bath properly; cooked potatoes (82F – Cold Holding) next to the grill; food not prepared or portioned today; as per operator food out of temperature for approximately 20 minutes; Food moved to walk-in cooler; **Corrective Action Taken** – From follow-up inspection 2023-12-14: Cooked pasta 45 Cold Holding ; corn Beef 45 Cold holding in 2 door cooler at cook line: food not prepared or portioned today; food overstocked and stored in zip lock bags inside the food containers; food out of temperature for approximately 2 hours; advised to store food only in food containers and remove bags in order to properly cold hold food; operator made smaller portions; **Admin Complaint**