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. Both dish washing machines bar and kitchen tested at 0 ppm discussed to use three compartment sink. Filled up chlorine for bar dish machine retested to 100ppm retested dishwasher machine in kitchen retested to 100ppm **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by steam table ambient air temperature 50F cook line cold holding: cheese 52F cut tomatoes 48F mozzarella cheese 46F sour cream 45F cut tomatoes 47F cook pepper 52F held less than 4 hours employees moved food to walk in cooler raw **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 72F cook pork 75F cook vegetables 72F held less than 4 hours. **Warning**