High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen 1 Make Bar – pico 49/51, shredded cheese 51/55, liquid eggs 56, sausage 49, ham 50F Per operator less than 4 hrs. Operator advised to take steps to rapidly cool TCS products to at or below 41F **Warning** – From follow-up inspection 2024-07-11: At time of the callback Kitchen 1 Make Bar Tomatoes 59, cheese 59/56, liquid eggs 57, cooked chicken 53F Per kitchen staff above items out of temperature less than 4 hrs. Kitchen 1 make bar TCS food moved to walk in cooler during the inspection for rapid cooling. **Time Extended** **Corrective Action Taken**