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 in back kitchen area Dishwasher (Chlorine 000ppm)dishwasher is out of sanitizer.Person in charge set up 3 compartment sink. Triple Sink (Quaternary 300ppm). **Corrective Action Taken** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed on cooks line butter not time stamped. Educated Person in charge on time as a public health. Person in charge voluntarily discard. **Warning**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. observed on cooks line butter not time stamped. Educated Person in charge on time as a public health. Person in charge voluntarily discard. **Warning**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. observed in steam table warmer sausage gravy 9:05 am (124F – Reheating). Person in charge stated it was reheated to 145°F and placed in the steam table warmer 5:45am to reheat.educated Person in charge on reheating and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Admin Complaint**