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. Observed dishwasher machine surface temperature: 129F. Three compartment sink: Chlorine 50ppm. **Warning** – From follow-up inspection 2024-07-31: Per manager maintenance worked on dish machine last week. Observed dish machine surface temperature 154F. **Time Extended** – From follow-up inspection 2024-08-14: Observed dish machine maximum surface temperature: 146F **Admin Complaint** – From follow-up inspection 2024-08-15: Observed dish machine reached 160F maximum surface temperature. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F, sliced ham 48F, diced ham 49F in make table at cook line. Per manager maintenance arrived this morning and will repair cooler today 07-23-24. Manager iced food items during inspection. **Repeat Violation** **Warning** – From follow-up inspection 2024-07-31: Per manager maintenance worked on make table. Observed diced ham 52F, sliced tomatoes 51F, sliced cheddar cheese 50F, and cut lettuce 50F in make table at cook line at 11:15. Per manager food items held since 7:00. See stop sale. **Time Extended** – From follow-up inspection 2024-08-14: Make Table: sliced tomatoes 53F, sliced cheddar cheese 52F, lettuce 48F, diced ham 50F, sliced ham 48F at 4:30. Per manager held since 2:00. Manager iced food items during inspection. **Admin Complaint** – From follow-up inspection 2024-08-15: Observed diced ham 43F, cut lettuce 43F, sliced ham 41F, in make table at cook line. **Admin Complaint**