High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line pass through flip top reach in cooler at ambient air of 52F. In reach in cooler; ham (49F – Cold Holding); bologna (48F – Cold Holding); Turkey (50F – Cold Holding); cheese (47F – Cold Holding); tuna salad (51F – Cold Holding); beef (52F – Cold Holding). Per operator restocked periodically through shift and cooler left open during abnormally busy service. Discussed with operator food needs to remain at 41F or below. Operator added ice to all time/temperature control food for safety in cooler. No temperature decrease when checked a second time for any time/temperature control food for safety stored in cooler. Inspector had operator removed all food to the reach in freezer as cooler about to be stocked for lunch. Instructed operator to check that ambient air temp in proper range after emptying cooler before stocking for lunch. Establishment has existing time as public health control discussed as alternative option until cooler maintains proper temperature. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-09-04: At time of follow up inspection operator has cleaned all filters for the reach in cooler. Ambient air of reach in cooler at 50F per establishment ambient thermometer and inspectors. All time/temperature control food for safety put in cooler at beginning of shift; ham (49F – Cold Holding); bologna (47F – Cold Holding); Turkey (48F – Cold Holding); cheese (49F – Cold Holding); beef (51F – Cold Holding). Instructed operator to put ice bags on all time/temperature control food for safety or stop using the reach in cooler until repair is completed. **Admin Complaint**