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 dishwasher machine at 00ppm after several attempts. Tested for chlorine, quart and temperature. – From follow-up inspection 2025-04-28: Observed dishwasher machine at 00ppm after several attempts **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler – tuna salad (53F – Cold Holding); chicken salad (49F – Cold Holding) as per employee item held out of temperature for approximately 1 hour. Items not portioned or prepared today. Employee placed items in walk in cooler. – From follow-up inspection 2025-04-28: Observed at flip top cooler – tuna salad (49F – Cold Holding); chicken salad (46F – Cold Holding) as per employee item held out of temperature for approximately 1 hour. As per employee item not portioned or prepared today. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table – grilled chicken (124F – Hot Holding); veggie soup (114F – Hot Holding) as per employee item held out of temperature for approximately 1 hour. Operator placed items in microwave to reheat. – From follow-up inspection 2025-04-28: Observed at steam table near walk in cooler- veggie soup 122F – Hot Holding) as per employee item held out of temperature for approximately 2 hours. Employee discarded at will. **Admin Complaint**