High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F at the following locations at 2:30: Cook Line Make Table 1/2: sliced turkey 53F, sliced hams 48F, sliced havarti 49F, Make Table 2/2: blue cheese crumbles 51F, Reach in Cooler 1/2: hushpuppies 51F, chicken salad 45F, sausages 51F, Reach in Cooler 2/2: chicken 49F, ground beef 50F, beef steak strips 49F, sliced roast beef 51F, coleslaw 50F. Per employee all food items held since 9:30. See stop sale. Walk in Cooler at 2:45: pork chops 46F, shrimp 60F, chicken salad 48F, tuna salad 49F, shredded cheddar cheese 45F, sliced swiss cheese 46F, havarti cheese 45F, pork brisket 50F, chicken mix 46F, pasta 46F, chicken wings 48F. Per manager door was held open for food delivery at approximately 1:00-1:45. Ambient temperature: 38F at 2:30. This violation must be corrected by 09-17-24. **Repeat Violation** **Warning** – From follow-up inspection 2024-09-18: Observed ham brisket 47F, beet patties 46F, tuna salad 45F, chicken salad 46F, mac and cheese 46F, shredded cheddar cheese 44F, sliced swiss 45F, sliced provolone 45F, ambient shelled eggs 41F in walk in cooler at 12:15. Per manager walk in cooler door was held open for stocking cook line at approximately 10:00-10:45. Manager called maintenance for repair during inspection. Cook Line Reach in Cooler 1/2: chicken salad 39F, tuna salad 40F, Cook Line Make Table 1/2: sliced havarti cheese 40F, shredded cheddar 40F, sliced turkey 41F, Reach in Cooler 2/2: steak bites 41F, sliced roast beef 41F, Make Table 2/2: sliced tomatoes 41F, diced tomatoes 40F, chopped lettuce 40F, Per manager maintenance repaired reach in coolers and make tables at cook line. **Time Extended**