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 144F). Operator restarted and set up machine, reinstalled curtains, heat strip changed color at 160+. Technician arrived at time of inspection to service machine. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler sour cream (45F – Cold Holding); housemade blue cheese dressing (46F – Cold Holding); cooked shrimp (46F – Cold Holding); cooked quinoa (47F – Cold Holding); cooked andouille sausage (48F – Cold Holding) per operator less than two hours after cleaning with door open. Operator opened door to attached walk-in cooler 41F or below and called technician. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line center steam well, cooked mashed potatoes (122F – Hot Holding); cooked mushrooms (128F – Hot Holding); housemade tomato sauce (118F – Hot Holding); butter sauce (125F – Hot Holding) for 2 hours per operator. Operator stirred and all foods reached between 137F and 145F. **Corrected On-Site** **Warning**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dishwashing area where red hose is connected under dirty dish area. **Warning**