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Eight total violations, with two high-priority violations: High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs held on cook line: eggs (ambient) (75°F - Cold Holding). Employee stated eggs placed out 15 minutes prior to temperature of unit being taken. Employee moved eggs to unit where ambient temperature is 40°F. Corrective Action Taken High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cheese, lettuce and tomatoes on make line. Manager placed correct time on items. Corrected On-Site