High Priority – High temperature recording ambient dish thermometer/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. -155F, unit currently under alarm for low rinse temperature not reaching 180F from manifold. Employee allowed unit to rest before rechecking at 163F Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -171F, low rinse temperature alarm indicator on unit being used for warewashing during inspection -employee let unit rest, rechecked above 160F **Corrected On-Site**

High Priority – Live, small flying insects found -1 small flying insects landed on small cutting board on the prep line, employee wiped and sanitized area **Corrected On-Site**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg(on ice bath) (51F – Cold Holding); shredded cheese (48F – Cold Holding) inside inadequate ice bath on cookline across from stove, deep pans resting on top of ice. Advised to use a 4 hour time as a public health control and discard remaining product after 4 hours if not maintaining ice bath for 41F internal temperature.