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: 0 ppm for chlorine. Full jug already in place. Supply tube was trimmed. Priming by known methods was not successful. A sanitizer sink was set up to be used after the dish wash machine. The grey cpvc pipe was cleaned out, white residue or paper type substance was in the tube. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the can in the mid cook line make table: shredded cheese 53°, slice cheese 55°, pooled eggs 58°. Ice bags added. ALSO, the chef table or low boy temperatures: Fish 47°, beef 47°. Ice bags were made an added to each time/temperature control for safety item. All items wear restocked after the first rush ended, around 9:15 am**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**