High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (54F – Cold Holding); chicken (49F – Cold Holding); corn (50F – Cold Holding); beef (44F – Cold Holding) in flip-top cooler on cook line for approximately two hours per server. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-10-16: Observed Three slabs of beef in water on ground 74F Cold Holding left out for one hour per person in charge. Person in charge placed in cooler. Observed cut tomatoes on dish sitting on top of flip-top cooler 72F Cold Holding. For less then two hours per person in charge. **Admin Complaint**