High Priority – – From initial inspection : 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. High temp dishwasher 147F.Twiple sink set up, 200ppm Quaternary. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-02-23: **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken this morning, manager put foods on ice: whipped ricotta (52F – Cooling) first temp 2:50pm, prepped at 2pm; beef (52F- Cold Holding) retemp 45F; marinara (43F – Cold Holding); butter (66F – Cold Holding) placed on counter at 12pm, recheck 51F manager relocated butter to freezer. Stop sale: fontina cheese (48F – Cold Holding); provolone (47F – Cold Holding); asiago (47F – Cold Holding); goat cheese (52F – Cold Holding Temperatures taken from cooler across from pizza ove. **Corrective Action Taken** **Repeat Violation** **Warning** – From follow-up inspection 2024-02-23: Butter kept on time. Fresh mozzarella 49F Meatballs 51F Sausage 53F Temperature taken at 11:30 from manager and was at temperature, cooler is not in working condition **Admin Complaint**