High Priority – Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink chlorine sanitizer 100 ppm at time of inspection **Corrective Action Taken** **Warning**

High Priority – Employee handled soiled dishes then handled clean equipment from dry storage shelf without washing hands. Advised employees of proper hand washing for employees to wash hand properly **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (53F – Cold Holding) ; shredded cheese (56F – Cold Holding) sitting on food preparation board at front line Per operator food not prepared or portioned today and left out of temperature for approximately 30 minutes Operator placed food on time as a public health control for remaining time. **Corrected On-Site** **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. Observed cooked rice sitting in metal pot inside storage box at 115F Per operator food sitting for 20 minutes out of temperature waiting to be transferred to hot holding table Advised operator of maintaining hot holding temperatures Operator placed food in steam table to reheat **Corrective Action Taken** **Repeat Violation** **Admin Complaint**