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. After several attempts Dishwasher (Chlorine 0ppm). Operator began setting up triple sink **Corrective Action Taken** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in walk in cooler.operator inverted foods **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline marinara sauce (119F – Hot Holding). Per operator food hot holding less than four hours. Operator turned up heat on stove to reheat to 165F **Corrective Action Taken** **Warning**