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. -kitchen dishwasher tested 2x, 0ppm -bar dishwasher tested 0ppm **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -large plastic container of salsa 52F, per operator less than 2 hours stored on insufficient ice bath at entrance to kitchen , employee added more ice to rapidly cool -roll-top reach-in cooler: guacamole with fresh cut tomatoes 53F, pico 57F, diced tomatoes 48F, shredded cheese blend 50F, shredded lettuce 50F, per operator all foods less than 4 hours, employee placed on ice bath to rapidly cool **Corrective Action Taken** **Warning**