High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cooler at the front counter, cut tomatoes (48F – Cold Holding). Operator moved tomatoes to a deeper pan to get further into the cold holding, per operator tomatoes have been in the drop in cooler less than two hours. In the deli cooler at the front counter, turkey breast (44F – Hot Holding). Operator states that the turkey had been on the slicer. **Corrective Action Taken** – From follow-up inspection 2024-10-01: In the drop-in cooler on the front counter cut tomatoes 53F cold holding. Per operator they are required to have the tomatoes stacked above the pan rim. **Repeat Violation** In the deli cooler turkey breast 40F cold holding. **Time Extended**