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. 0ppm. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-12-05: **Time Extended** – From follow-up inspection 2024-12-06: **Time Extended** – From follow-up inspection 2024-12-07: **Time Extended** – From follow-up inspection 2024-12-09: **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F – Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F – Cold Holding); tomatoes (54F – Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F – Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F – Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-12-05: **Time Extended** – From follow-up inspection 2024-12-06: **Time Extended** – From follow-up inspection 2024-12-07: **Time Extended** – From follow-up inspection 2024-12-09: **Time Extended**