High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On salad bar: tuna salad (58F – Cold Holding); pasta (56F – Cold Holding); coleslaw (58F – Cold Holding); egg (51F – Cold Holding). Employee stated she filled the salad bar approximately 30 minutes prior. Employee stated that all items were taken from a cooler where they were stored 41F. Employee began icing and monitoring all items to cool to 41F. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-07-24: On salad bar: Tuna salad 49F, egg 50F, pasta 48F, coleslaw 50F. All items are below 41F at the bottom of the containers, but high towards the top. Employee stated the salad bar was filled two hours prior. Employee began moving items to the freezer to cool to 41F. **Admin Complaint** **Corrective Action Taken**