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. Dish machine chlorine 0ppm. Inspector instructed manager to discontinue the use of the dishwasher machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dishwasher machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dishwasher machine today. Manager set up the three compartment sink and called a technician for service during this inspection. **Corrective Action Taken** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored on shelf directly below raw hamburger meat inside walk-in cooler. Manager rearranged the cooler during this inspection. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. In pan at room temperature at cookline: butter (60F – Cold Holding). Manager stated it has been stored at room temperature for approximately one hour and placed it back into the cooler to cool to 41F. 2. In pan inside reach-in cooler in server station: butter packets (47F, 48F – Cold Holding). Manager stated the butter packets were placed into the cooler between one and two hours prior. Manager placed the butter packets in a pan of ice to rapidly cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**