High Priority – – From initial inspection : 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 the dishwasher machine at the bar uses chlorine and it is at 0.00 ppms. The chef instructed the bartenders to use the machine in the kitchen. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-07-02: 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 the dishwasher machine at the bar uses chlorine and it is at 0.00 ppms. The chef instructed the bartenders to use the machine in the kitchen. **Warning** Observed the establishment is continuing to use the dish machine and it is still at 0.00 chlorine PPMs. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (66F – Cold Holding); cheese (64F – Cold Holding); liquid eggs (64F – Cold Holding). As per the chef the items were put on line approximately two hours ago. **Warning** – From follow-up inspection 2025-07-02: Observed temperatures of ham (51°F. Cold holding); Cheese (55°F.Cold holding ); Liquid eggs (49°F. Cold holding); From the same preparation cooler from yesterday. As per the chef those items were put on line approximately one hour ago. **Admin Complaint**