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. Operator moved sanitizing procedure to triple sink. **Warning** – From follow-up inspection 2024-06-25: Tested 3 times with operators and state thermo tape. Thermo tape failed to turn black **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, buttermilk (56F -Cold holding, raw chicken (46F – Cold Holding); products not prepared or portioned today. Operator stated items prepared 2hours prior. Advised operator to place ice on items to fascilitate quick chill. Operator placed ice onto products. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-06-25: Garlic palm butter 68 f in prep room less than one hour. ( Not prepared or portioned today.) buttermilk 46 f at breading station. Both less than 1 hour. Manager added both to existing time as public health control plan and time marked **Admin Complaint** **Corrected On-Site**