High Priority – – From initial inspection : High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishmachine at 0 ppm. **Warning** – From follow-up inspection 2025-01-02: Observed chlorine sanitizing dishmachine at 0 ppm. Employee stated machine was serviced, and they will call the technician back out. Employee started to set up three compartment sink with chlorine sanitizing solution. **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cannoli Cream (54F – Cold Holding); Housemade Dressing – Buttermilk (52F – Cold Holding); and Mozzarella Cheese (53F – Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Employee stated items had been in cooler for more than 4 hours. Issued stop sale. **Warning** – From follow-up inspection 2025-01-02: Observed Mozzarella Cheese (54F – Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 53F. Employee stated the item had been in the cooler for more than 4 hours. Employee discarded product. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – Observed Cannoli Cream (54F – Cold Holding); Housemade Dressing – Buttermilk (52F – Cold Holding); Mozzarella Cheese (53F – Cold Holding); Spring Mix (55F – Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 55F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. – Observed Housemade Pizza Sauce (48F – Cold Holding); Ricotta Cheese (48F – Cold Holding); Cooked Peppers (55F – Cold Holding); Shredded Mozzarella Cheese (58F – Cold Holding); Housemade Pizza Sauce (58F – Cold Holding); Meatballs (54F – Cold Holding); Sausage (54F – Cold Holding) in pizza make line cooler. Employee stated items had been in cooler for less than 4 hours. Employee moved to a different cooler. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-01-02: Observed Cannoli Cream (51F – Cold Holding); Housemade Dressing – Buttermilk (51F – Cold Holding); Mozzarella Cheese (54F – Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 53F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. Observed Housemade Pizza Sauce (47F – Cold Holding); and Shredded Mozzarella Cheese (51F – Cold Holding) in pizza make line cooler with an ambient air temperature of 41F. Employee stated items had been in cooler for 1 hour. Discussed importance of maintaining temperatures below 41F. Discussed corrective actions. Employee shut lid to cooler. **Admin Complaint** **Corrective Action Taken**