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 the dishmachine final rinse not reaching 160°f wash cycle 140°f notify Director of Engineering Checked the booster on the dishmachine, not working properly called dishmachine company at time of inspection. Recommend to set up 3 compartment sink wash,rinse and sanitizer until dishmachine is repaired. Operator will be using Deep Blue Restaurant another location dishmachine **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spinach 51°f stored on the buffet line less than 4 hours recommend to quick chill. Employee cafeteria **Repeat Violation**