High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooler at front of kitchen: half/half (51F – Cold Holding); whipping cream (49F – Cold Holding) items located at front of cooler, ambient thermometer reads 50F, other items temped in the back of cooler at 38F. -Sandwich station: feta (52F – Cold Holding); tomatoes (46,48F – Cold Holding); turkey (49F – Cold Holding); sour cream (46F – Cold Holding) ambient thermometer reads 39F, manager stated cooler lids may have been kept open 2 hours prior while making multiple orders, manager placed items on ice. -Display cooler: quiches (49,51F – Cold Holding) 2 ambient thermometers one read 51F and one read 15F, manager discarded broken thermometer and stated the quiche has not been out of cooler, unable to determine if item was at 41F or below, see stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-07-03: Cheese 57F. **Admin Complaint**