High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at front counter: cut tomatoes (52F – Cold Holding) tomatoes were overfilled above fill line in cold holding unit. Cut tomatoes were in unit for less than 4 hours. Employee removed product that was above fill line and relocated. There is a time as a public health procedure for the front line, but the employee states that they add more product to the existing product on the line and are not discarding the product, just adding fresh. The cut tomatoes below the fill line are at 37F. **Corrective Action Taken**