High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature sanitizing dish machine not properly sanitizing. Temperature did not reach 160F. Advised operator to set three compartment sink to properly wash, rinse, and sanitize all dishes until Dishmachine is repaired. **Warning**

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. At kitchen expo line, Employee handled dirty dishes then proceeded to touch clean plates and prepare drinks without washing hands. . Advised operator of proper handwashing. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cooler, sliced turkey (55F – Cold Holding), not prepared or portioned today. Operator stated item held in unit approximately 1 1/2 hour. Advised operator of cold holding parameters. Operator placed ice onto item to quick chill. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam table, meatballs in marinara (108F – Hot Holding). Operator stated item held in unit approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat. **Corrective Action Taken** **Warning**