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 chlorine dishwasher machine sanitizer at 0ppm, observed chlorine sanitizer container empty at bottom of dish machine. Operator with replaced new solution. Dish machine at 0ppm after re running, discard use of dish machine until working properly- operator set up triple sink to 300 ppm quaternary sanitizer at time of ins **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (115F – Hot Holding); cooked onions (123F – Hot Holding) inside steam table at cook line next to stove. Per operator, food placed in steam well at 11 and heat element turned down at 12:00. Food items out of temperature for approximately 2 hours. Operator turned heat element to higher volume to reheat Cooked mushrooms 140F at 2:00 Cooked onions 137F at 2:00 **Corrective Action Taken** **Warning**