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. Checked dishmachine three times not sanitizing properly final rinse gauge reaching 192°f wash cycle 150°f Chef notify engineering immediately. Three compartment sink must be set up wash, rinse and sanitize. Rechecked dish machine final rinse working properly Engineering notify, recommend chef to check dishmachine daily. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of tuna salad 46°f stored on the buffet line less than 4 hours recommend to quick chill or use ice bath.