High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boys – steak 50, sausage 61, chicken 50F ( second temperatures – steak 56, sausage 61, chicken 50F ) Per staff less than 4 hrs. Items iced for rapid cooling during the inspection. **Corrective Action Taken** **Repeat Violation** **Warning** – From follow-up inspection 2024-07-10: At time of the callback inspection Cook line lowboy drawers – Raw beef 45/46, raw chicken 49, flank steak 53/54F Per operator less than 4 hrs . Supplemental ice bags partially melted . Operator re iced for rapid cooling during the inspection. Cut peppers and onions 51 ambient cooling less than 4 hrs. Operator advised TCS food to be cold held at 41F or below. **Time Extended**