High Priority – – From initial inspection : High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed sausage gravy in hot box. Person in charge indicated that the sausage gravy is cooked, then placed in walk-in cooler. This sausage gravy was pulled from walk-in cooler and placed into hot box. Hot box was only set to 135F. Person in charge indicated the initial sausage gravy batch is reheated on stove top, but backups are placed directly into hot box. Sausage gravy, sausage gravy (108-116F – Reheating) **Corrective Action Taken** **Warning** – From follow-up inspection 2024-07-24: At this callback did not observe any reheating. **Time Extended**