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 at front bar. dishwasher machine at 00ppm after several attempts. Operator using dishwasher machine in kitchen.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed at walk in freezer – raw philly steak (not commercially packaged) stored directly above raw shrimp (commercially packaged) operator stored properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at expo counter under heating lamp – bowl of fries (113F – Hot Holding) as per operator items held out held out of temperature for approximately 20 minutes. Operator discarded items at will.