High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched face and hair while scratching and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee(s) who then washed hands. **Corrected On-Site**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F). Operator ran machine multiple times, strip turned black temperature 160F. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; cooked meatballs (125F – Hot Holding); house made tomato sauce (130F – Hot Holding). Operator stated items reheated prior to being placed in steam table , held 1 hour, moved to be reheated to 165F and held 135F or above. **Corrective Action Taken**