High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scrape the soiled plates did not wash hands, after continue to wrap clean silverware in linen napkins. **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. Checked dish machine four times not sanitizing properly dishmachine wash cycle gauge 140°f,final rinse 150°f Per Chef all dishes will be taken to the Main kitchen dish machine. Three compartment sink only used for glassware from the bar, wash, rinse sanitizer until dish machine is repaired. **Warning**

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed silverware stored in unclean water on grill with food old particles floating in the water. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked swiss cheese 59°f, shredded mix cheese 60°f, provolone 60°f stored inside reach the cooler drawers on the cook line. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperatures of mixed shredded cheese 60°f, sliced swiss 59/60°f stored inside reach in cooler drawers on the cook line more than 4 hours, issue a stop sale notice. Checked temperature of sliced tomatoes 58°f,pico 57/58°f. **Warning**