High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (74F – Cold Holding) sitting out next to to cooler near pizza oven in kitchen, per employee garlic has been sitting out for approximately 2 hours, garlic placed back in cooler. shredded mozzarella cheese (66F – Cold Holding) sitting out in pan attached to small flattop grill in kitchen, per employee cheese has been sitting out less then 2 hours, cheese placed in reach in cooler. cooked pasta (44F,45F,45F – Cold Holding) double panned in flip top reach in cooler near per employee lid was consistently open for less then 2 hours, double pans removed. sausage (55F – Cold Holding); cooked green peppers and onions (60F – Cold Holding); shredded mozzarella cheese (60F,54F,54F – Cold Holding); ricotta cheese (61F – Cold Holding); Alfredo sauce (61F – Cold Holding) in reach in coolers surrounding pizza oven, per employee doors have been consistently open for 2 hours, temperature of coolers turned down. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-05-01: Pizza sauces 61F,51F, shredded cheese 57F,59F, sausage 51F,55F, fresh garlic in oil 64F, ricotta cheese 57F. All items in 2 reach in coolers around pizza oven in kitchen, per operator all items where pulled from the walk in cooler approximately 2 hours prior, they have scheduled maintenance for their coolers and should be fixed within a week. **Admin Complaint** **Corrective Action Taken**