High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line: egg (50F – Cold Holding); ranch dressing (47F – Cold Holding). Manager stated both were placed on the buffet at 10:30am from the walk-in cooler. Stop sales issued. Inside reach-in cooler at cookline: jalapeño poppers w/ cream cheese (49F – Cold Holding); shredded cheese (49F – Cold Holding); chicken wings (44F-49F – Cold Holding). Employee at cookline stated the jalapeño poppers and shredded cheese were placed inside unit approximately three hours prior. Inspector had employee spread cheese and jalapeño poppers on a sheet pan and place them into the walk-in freezer to cool to 41F. Employee at cookline stated the chicken wings were held inside unit overnight. Stop sale issued. **Warning** – From follow-up inspection 2024-07-03: Inside reach-in cooler at cookline: jalapeno poppers 44F, chicken wings 45F, sausage 45F. Employee at cookline stated all were placed inside cold holding unit from the walk-in cooler approximately one hour prior. Manager placed ice on all items to cool to 41F. On buffet line: coleslaw 47F, ham 50F, ranch dressing 49F. Manager stated all items were placed on salad bar two hours prior and moved all to the freezer to cool to 41F. **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: ribs (131F – Hot Holding); ribs (132F – Hot Holding); chicken (132F – Hot Holding); greens (128F – Hot Holding). Employee at cookline began reheating all to 165F during this inspection. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-07-03: Inside warming unit at cookline: gravy 126F. Employee at cookline stated the gravy was placed inside unit from the line approximately two hours prior and began heating gravy to 165F at cookline. **Admin Complaint** **Corrective Action Taken**