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. Ran high temperature dish machine multiple times, temped 144.5F, 150.6F and 150.3F. Operator setup three compartment sink with chlorine to manually sanitize food contact surfaces and contact dish machine service company. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pre cooked sausage patties in reach-in cooler on front line. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw bacon in reach-in cooler on front line. **Warning**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm. Operator diluted with water, test 100ppm. **Corrected On-Site** **Warning**