High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: ricotta (53F – Cold Holding); garlic, mayo, cheese sauce (50F – Cold Holding) since 11am At make table unit near stovetop: boiled eggs (45F – Cold Holding) stored since 11am Pizza make table: whipped ricotta (53F – Cold Holding); cooked sausage (54F – Cold Holding); shredded mozzarella (49F – Cold Holding); cooked baby meatballs (45F – Cold Holding); tuna salad (45F – Cold Holding) stored since 11am As per operator, all items removed from walk in cooler and placed in make tables at 11am. Not prepped or portioned today. Operator placed items in water on time as a public health control and moved other items to quick chill. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-10-04: At make table unit near stovetop: boiled eggs (45F – Cold Holding) As per operator, items moved from double door stainless steel cooler to flip top unit and stored since 10am. Not prepped or portioned today. Operator discarded. **Admin Complaint** **Corrected On-Site**