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. Dishwasher (Temperature 146F) after running three times. Operator called a technician and set up manual sanitation in triple sink, 200ppm quaternary. **Corrective Action Taken** **Warning**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 small flying insects on plastic dry storage shelving against wall of walk-in cooler for beer. **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side grill station reach-in cooler raw chicken (51F – Cold Holding); raw ground beef (50F – Cold Holding); cooked rice (51F – Cold Holding); cut tomatoes salsa (54F – Cold Holding); goat cheese (53F – Cold Holding) for two hours per operator. Operator moved to walk-in cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Warning**