High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58f cheese, egg wash, cut tomatoes and sausage by stove, explained time as public health control, employee wrote times, 60f raw wings, raw fish, liquid eggs, in reach in cooler by cook line, less than 4 hrs!employee iced them down, my probe thermometer reading 70f, 54f mashed potatoes, raw bacon, raw chicken, sausage, salmon, fries in upright cooler, my probe thermometer reading 54f, less than 4 hrs, taken out of box freezer **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-09-10: 47f sausage, fries, in upright freezer at 52f, used as cooler, 60f sausage, raw shrimp, in prep cooler at 56f, ambient air reading 39f, 60f cheese, sausage by cook line, no time or procedure, all less than 4 hrs, wrote times on **Admin Complaint**