High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F. Make Table at Cook Line: Russian dressing 53F, whipped feta 53F, sliced Swiss cheese 53F at 1:00. Reach in Cooler Drawers: provolone cheese 50F, sliced ham 52F, sliced turkey 48F, boiled eggs 49F, 50F, pico de gallo 52F, chorizo 49F at 1:00 Reach in Cooler: tomato salad 51F, meatloaf 49F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 46F, seasonal quiche 45F at 1:30. Per manager make table and cooler doors has been frequently opened since 11:00. New temperatures: Make Table at Cook Line: Russian dressing 53F, whipped feta 49F, sliced Swiss cheese 49F at 1:15. Reach in Cooler Drawers at Cook Line: provolone 49F, sliced ham 48F, turkey 47F, boiled eggs 49F, pico de gallo 50F, chorizo 49F at 1:00. Reach in Cooler at Cook Line: tomato salad 51F, meatloaf 52F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 45F, seasonal quiche 45F at 1:15. Manager began storing ice on food items at cook line and maintenance arrived to repair reach in cooler during inspection. **Corrective Action Taken** **Repeat Violation** **Warning** – From follow-up inspection 2024-04-01: Front Make table: Russian dressing 64F, havarti cheese 48F, sliced Swiss 52F, hummus 50F, Front line drawers: provolone 54F, ham 53F, Turkey 53F, boiled eggs 56F, chorizo 54F, at 1:00pm. per employee all items in unit since 10am. All items on make table iced at time of inspection. Non essential back up items sent to walk-in cooler. Front display cooler: bacon quiche 41F, veggie quiche 41F, **Time Extended**