High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheeses (54-58F – Cold Holding); yogurt (46-47F – Cold Holding). butter (71F – Cold Holding); cut tomatoes from prior days prep (53F – Cold Holding) Inside small cooler and makeline cooler adjacent to cook line. Units recently restocked less than 1 hour prior per employee, advised to verify units maintaining and holding cold food at 41F or below. Service technician on site. Callback inspection required to verify compliance. **Warning** – From follow-up inspection 2024-08-30: -sweet potato casserole 48F, sliced american cheese 51F, whipped dairy 49F inside small cooler across from cook line. Manager previously had maintenance on unit, advised to monitor temperatures and use other coolers/ice/freezers to maintain 41F or below if unit is not maintaining internal food temperatures for adequate cold holding parameters.. Next available day callback inspection **Time Extended**