High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked egg at 51F in drawer below make line. Person in charge states placed in drawer one hour prior. Egg moved to walk in cooler. Also, chicken (60F – Cold Holding); sausage (59F – Cold Holding); butter (60F – Cold Holding); ham/cheese croissant (57F – Cold Holding); sausage/egg/cheese empanada (64F – Cold Holding); cream cheese (60F-Cold Holding); cream cheese portions (61F – Cold Holding) in same drawer on make line. Per person in charge, all products placed in drawer at 5:00am except for sausage(time unknown). Ambient temperature of unit reading 52F. **Warning** – From follow-up inspection 2024-04-10: At callback, cream cheese at 48F, butter at 54F and sausage at 47F. Cream cheese and butter moved to walk in cooler. Per manager, both were placed in non-working unit 2 hours prior but moved to another cooling unit. Per manager, sausage has been in the unit since yesterday. See stop sale. **Admin Complaint**