Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Executive chef sent can opener to dish machine. **Corrective Action Taken**

Intermediate – Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Ran high temp dish machine multiple rounds to test sanitizing temperature with highest temperature recorded as 152.1 F. Discussed with executive chef and Chief Engineer Manager was present and will be servicing dish machine. Establishment will be sanitizing dishes in chlorine dish machine in restaurant back of house area kitchen connected to banquet kitchen area. Establishment also has a three compartment sink in banquet kitchen area where dishes can be manually sanitized with quaternary sanitizer in three compartment sink. Chlorine and quaternary sanitizer was tested during routine inspection for Crafted plate restaurant.