High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to sandwich press- middle of lift top – sliced Swiss (53F – Cold Holding); sliced cheddar (57F – Cold Holding); shredded cheddar (50F – Cold Holding); sliced pepper jack (53F – Cold Holding); see stop sale, other foods in cooler are at proper temp. **Warning** – From follow-up inspection 2024-08-30: Observed Raw Shell Eggs (62F – Ambient Air Temperature); Provolone Cheese (51F – Cold Holding); Sausage (45F – Cold Holding); Shredded Cheese (48F – Cold Holding) and Ham (50F – Cold Holding) in two hood three door reach-in cooler across from grills on cook line. Operator stated the items had been in cooler for less than 4 hours. Operator iced down products. Cooler is currently being repaired by technician and they will be returning. Discussed importance of icing down products until resolved. **Admin Complaint** **Corrective Action Taken**