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 chlorine sanitizer solution for the dishmachine at 0ppm. The operator replaced empty container of solution. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey stored over raw ground beef in the walk in cooler. The operator properly stored the raw turkey. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked deli turkey (52F – Cold Holding); cooked deli ham (50F – Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods have been held for less than 1 hour. The operator emptied half of the contents and stored in the lower portion of the cold holding unit. **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. Observed butter held at time as public health control with no time marking at the server expo line near the host stand. An employee placed a time marking on the butter. **Corrected On-Site**