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. In use dish machine ran multiple times, reading 0ppm, sanitizer bucket replaced and machine primed, sanitizer not dispensing in machine, manager called for service. **Corrective Action Taken** **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 4 packages of fully thawed out raw tuna still inside packages in walk in cooler. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hashbrowns (49F – Cold Holding); sliced cheeses (49F,51F – Cold Holding); sliced tomatoes (41F – Cold Holding); cut lettuce (41F – Cold Holding); shredded mixed cheese (49F – Cold Holding) in flip top reach in cooler at end of make line under service window, per employee all items where put in cooler about 3 hours prior and lids and doors have been consistently open, manager called for service of cooler and items moved to walk in cooler. cooked diced potatoes (48F – Cold Holding) in top section of flip top reach in cooler next to stove top on cook line, per employee lid has been consistently opened, and potatoes usually used up within 45 minutes, manager placed potatoes on time control and closed lid. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black eye peas (125F – Hot Holding) in steam well under service window on make line, per employee beans where heated and placed in well about 1 hour ago, employee stirred up beans. **Corrective Action Taken**