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. 0ppm. Operator changed bucket, recheck 100ppm. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler including front of stove in cook line area. Operator took temperatures at 11am and all items were below 41F. Operator moved items to walk in freezer to rapidly chill. meatloaf (48F – Cold Holding); short ribs (49F – Cold Holding); cooked pasta (48F – Cold Holding); raw shrimp (48F – Cold Holding); raw salmon (49F – Cold Holding); raw haddock (49F – Cold Holding) **Corrective Action Taken** **Repeat Violation** **Warning**