High Priority – Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee blow nose and then proceeded to touch clean glasses without washing hands. Discussed with operator. Employee washed hands. **Corrected On-Site** **Warning**

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. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in grill room in two drawer cooler : raw burgers 51F, raw sirloin 50F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed raw foods back in walk in cooler to quick chill. **Corrective Action Taken** **Warning**