High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter white sauce (61F – Cold Holding); cooked sauces (57,59,62F – Cold Holding); raw shell eggs (60F – Cold Holding) on cooks line at room temperature for 2 hours, spoke to owner about either keeping in cooler/ice baths or placing items on the time as a public health control. **Warning** – From follow-up inspection 2024-05-02: **Time Extended** – From follow-up inspection 2024-05-02: **Time Extended** – From follow-up inspection 2024-05-09: Person in charge stated he is using the time as a public health control for cooked sauces on cooks line, he has smaller pans of sauce out at room temperature he throws them away every day at certain time frames 11-3; 5-9. He does not have paperwork to show. **Admin Complaint**