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. Hot water booster heater turned off. Operator turned on at retested at 160F+ **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 drawer unit under left side grill at meat line: raw steak skewer (57F); raw steak (57F); raw pork chop (58F); 4 drawer unit right side: raw steak (54F-57F). Operator states items have been in unit for approximately 2 hours. Not prepared or portioned today. Operator moved items to walk in freezer to quick chill. Retook temperatures at 45F-50F. Establishment has ample amounts of working refrigeration. Operator called for service. Do not store tcs foods in unit unit unit consistently maintains tcs foods at 41F or below **Corrective Action Taken**