High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooler across from oven shredded cheese 50f ,cut tomatoes 46f per manager in cooler less than 2 hours placed in another cooler -Nacho reach in cooler,sour cream,cabbage,Mac and cheese,cut tomatoes,pot stickers 44f to 48f per manager in cooler less than 4 hours,placing in walk in cooler Cooked mushroom 46f ,cut tomatoes 45f manager discarded Reach in cooler across from fryers rice 46f ,slice cheese cheese 44f less than 4 hours -employees place ice bags on product See stop sale -corn beans 47f, Cut tomatoes 50 f,cut lettuce 56f **Warning** – From follow-up inspection 2024-03-15: Cooler across from flat grill shredded cheese 46f,rice 47f,cut tomatoes 41f,cooked onions 41f,sour cream 46f Small cooler shredded cheese 46f,ribs 41,ribs 46f Cooler next to burners -cut tomatoes 41f,mushrooms 47f cooling Establishment has ice on product . Manager states Turned coolers down and has a service call in. Salad cooler Cole slaw 41,cut leafy green 41f,shredded cheese 41f **Time Extended**