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. Dish machine next to three compartment sink, 0ppm. **Warning** – From follow-up inspection 2025-04-08: No change. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: beans (47F – Cold Holding); beef (46F – Cold Holding); pico (46F – Cold Holding); cheese (44F – Cold Holding); lettuce (44F – Cold Holding); pork (44F – Cold Holding). Manager stated truck had just come and door was propped open. Manager turned down cooler to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: pico (58F – Cold Holding); sour cream (57F – Cold Holding); lettuce (56F – Cold Holding); cheese (60F – Cold Holding); tomatoes (57F – Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-04-08: Reach-in cooler:shrimp 48F, lettuce 46F, tomatoes 45F, sour cream 48F. Manager stated items placed in cooler one hour and thirty minutes prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F. **Admin Complaint** **Corrective Action Taken**