High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler sliced provolone (55F – Cold Holding); sliced Swiss (55F – Cold Holding); shredded cheese (55F – Cold Holding); caramelized onion (54F – Cold Holding); sauté mushrooms (54F – Cold Holding); sliced tomatoes (54F – Cold Holding); sliced corned beef (53F – Cold Holding); sliced roast beef (53F – Cold Holding) pico de gallo (54F – Cold Holding) per operator held less than two hours. Operator placed ice packs on items. Operator placed call to technician. Observed fish (47F – Cold Holding) in over stacked container. Cooked removed over stacked fish and placed in freezer to chill ; milk (47F – Cold Holding); batter (56F – Cold Holding) in fry station per operator items held less than two hours. Cook placed ice bags on fish ,milk,and batter. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-03-27: At the time of callback inspection sliced provolone (40F – Cold Holding); sliced Swiss (41F – Cold Holding); shredded cheese (42F – Cold Holding); sautéed onion (39F – Cold Holding); sautéed mushrooms (41F – Cold Holding); sliced tomatoes (39F – Cold Holding); sliced corned beef (40F – Cold Holding); pico de gallo (41F – Cold Holding) ..Complied. Raw chicken 45F , milk 47F and batter in flip top cooler at cookline. Not complied. Per operator, items placed in unit 3 hours prior to the inspection. Operator placed ice pack on items and placed chicken in walk in freezer for quick chill. **Admin Complaint**