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. Instructed Manager to set manual ware-washing. **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liver stored over washed broccoli, cooler located at preparation area. Manager rearranged the food storage on site. **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over raw pork bacon. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at front counter observed flan (50-52F – Cold Holding), as per manager for less than 4 hours, manager transferring food to another working unit. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In holding unit at front lune observed ham croquettes (120F – Hot Holding); Cheese sticks (125F – Hot Holding); beef empanadas (112F – Hot Holding), as per manager all food items for less than 4 hours, employee removed food to be reheated. **Corrective Action Taken** **Warning**