High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table – sliced ham (59F – Cold Holding); dill cream cheese (61F – Cold Holding); Barata (59F); goat cheese (60F – Cold Holding); crumbled blue cheese (60F – Cold Holding); sliced portioned smoked salmon (60F – Cold Holding); cut cherry tomatoes (59F – Cold Holding); roasted red peppers (63F – Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours – see stop sale. **Warning** – From follow-up inspection 2024-03-26: Front counter make table – Swiss cheese 53F, provolone cheese 52F, dill cream cheese 54F. Not portioned or prepared today held over night and more than 4 hours – see stop sale. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table – sliced ham (59F – Cold Holding); dill cream cheese (61F – Cold Holding); Barata (59F); goat cheese (60F – Cold Holding); crumbled blue cheese (60F – Cold Holding); sliced portioned smoked salmon (60F – Cold Holding); cut cherry tomatoes (59F – Cold Holding); roasted red peppers (63F – Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours – see stop sale. **Warning** – From follow-up inspection 2024-03-26: Front counter make table – Swiss cheese 53F, provolone cheese 52F, dill cream cheese 54F. Not portioned or prepared today held over night and more than 4 hours – see stop sale. **Admin Complaint**