High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (43-48F – Cold Holding); cooked mushrooms (46F – Cold Holding); in reach in cooler #1 at cook line Food not prepared or portioned today. Food out of temperature for approximately 30 minutes; foods moved in different cold unit; **Corrective Action Taken** – From follow-up inspection 2024-09-23: Cooked pasta 45 F cold Holding Cooked Cartots 47 F cold holding in cooler #1 at cook line Foods not prepared or portioned today; foods out of temperature for 4 hours; See Stop Sale **Admin Complaint**