High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran hot water dish machine multiple times, temped 126-127F, less than 160F. Operator set up three compartment sink and called dish machine repair area. **Corrective Action Taken** **Warning**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled soiled dishes, then handled cleaned dishes in dish machine without wash hands. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked chicken wing 44 F in reach-in cooler. Employee placed on ice, temp 40 F. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of marinara (110F – Hot Holding) stored on counter top at cook line. Operator voluntarily discarded. **Corrective Action Taken** **Warning**