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 temperature dishmachine in use at 150F. Also, dishmachine at bar testing at 0ppm. Sanitizer empty, no chemicals to replace. Person in charge called for repair during inspection. Establishment will utilize triple sink until repaired. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-04-24: No change, person in charge called for service. Needs more time to fix. **Time Extended**

High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs, bacon, turkey bacon, French toast, liquid egg, pancake batter sitting out on line for 5 hours per person in charge at 57-73F. Provided time paperwork to operator during inspection. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-04-24: Not issued. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs, bacon, turkey bacon, French toast, liquid egg, pancake batter sitting out on line for 5 hours per person in charge at 57-73F. Provided time paperwork to operator during inspection. Also, milk in carafe at coffee station at 48F. Person in charge added to time paperwork. Has been out for 2 hours per person in charge. Also, chicken wings in reach in cooler at 45F. Other items in temperature in unit. Person in charge states has been in and out for event. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-04-24: Items are on time paperwork and time marked. **Time Extended**