High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple ready to eat food items stored inside walk in cooler above 41 degrees. Kitchen manager stated all items were prepared on 11/8/2024. Inspector took temperatures of items that were not prepared or dated for 11/8/2024: sour cream (45F – Cold Holding); butter (46F – Cold Holding); pork broth (46F – Cold Holding); cooked diced potatoes (46F – Cold Holding) Manager called facilities manager to check and service walk in cooler during the time of inspection. Manager and inspector calibrated thermometers and took temperatures of ready to eat items in walk in cooler: sliced tomatoes (45F- Cold Holding); mixed shredded cheese (47F – Cold Holding); chocolate pudding (47F – Cold Holding) **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items under hot holding light on cook line: diced potatoes (120F – Hot Holding); sausage patties (117F – Hot Holding) Items were reheated in oven and temperatures were brought up: diced potatoes (197F – Hot Holding); sausage patties (195 F – Hot Holding) **Corrected On-Site**