High Priority – Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitation bucket. Chlorine 300ppm – employee made new sanitizing solution. 100ppm **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 rice pot in kitchen – white rice (117F – Hot Holding); as per operator item held out of temperature for approximately 1 hour, operator turn up pot. Observed at hot case at front – chicken empanadas (131F – Hot Holding) as per employee item held out of temperature for approximately 45 minutes. Employee stored empanadas at bottom of case where it's hotter. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**