High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs on ice (60F – Cold Holding) being held on top of ice where ice does not reach the level of the food in pan. Discussed with operator. Operator buried pan in ice and discussed time as a public health control with operator. chicken salad (47F); ham (46F); sliced cheese (48F); cooked onions (47F); cooked mushrooms (46F); feta (47F); shredded cheese (45F); cooked peppers (49F); cooked chicken (46F); cooked sausage (49F). Being held in unit for less than 2 hours. Operator gathered large pans of ice and buried items in ice. Retook temperatures of food items with drops in temperature **Corrective Action Taken** **Warning**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade sanitizer and retested at 100ppm chlorine **Corrected On-Site** **Warning**