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. small Dishwasher at main kitchen (Chlorine 0ppm); outside Dishwasher (chlorine 0ppm). Discussed with operator that all dish ware must be washed at main dish machine. Operator called ecolab at time of inspection.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cold holding unit at the cook line, observed ground beef (48F – Cold Holding); raw mahi (51F – Cold Holding); raw cod (48F – Cold Holding); sliced American cheese (51F – Cold Holding); sliced provolone (49F – Cold Holding); sliced cheddar (51F – Cold Holding). Operator stated establishment just ended the lunch rush and the drawers of the cooler were opening and closing. Employee began to add ice to foods to bring the temperature down. **Corrective Action Taken**