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 dish machine in kitchen at 0ppm. Operator called for service. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed caramelizedonions on top of stove at 77F. Employee relocated to warmer box. **Corrective Action Taken** **Warning**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Observed chlorine sanitizer bucket at approximately 200ppm. Cook corrected to 100ppm. **Corrected On-Site** **Warning**