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. Dish machine high heat sanitizer reading 152F at plate level. Chef stoped using the machine, called the technician and set up the three compartment sink to properly sanitize. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese (53F – Cold Holding); Provolone cheese (54F – Cold Holding) Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 45 minutes. Employee placed the items in the bottom section of the reach in cooler. **Corrective Action Taken** **Warning**