High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions inside plastic container at over stack line in flip top cooler at (53F- cold holding); Per operator, food left out of temperature for approximately 2 hours. Operator placed ice on cooked onions. To quick chill. Onion at 49F at 4:25 **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control Observed cooked French fries on time as a public health control with no time stamp. Per operator, French fries placed on counter at 2:30 left out of temperature for approximately 2 hours. Operator placed proper time stamp on food. **Corrected On-Site**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution at 200+ ppm at bottom prep counter. Operator remixed solution to 100 ppm at time of inspection **Corrected On-Site**