High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at cooks line make table: dice chicken 51F cold holding, dice tomatoes 50F cold holding. Observed items were in pan that were placed inside other pans and not held below the cold holding line of the top of the make table. Observed operator take items and place in bottom of make table. Rechecked items 20 minutes later chicken 40F cold holding, dice tomatoes 39F cold holding. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot dogs at 92F hot holding on roller heating machine at bar area. Operator stated they had been cooked 1 hour prior and placed on machine to keep hot. Operator removed hot dogs and reheat them to 170F. **Corrected On-Site**