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. Dishwasher (Chlorine 0ppm) Operator primed chlorine sanitizer, rechecked 100ppm. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed Raw chicken over fully cooked beef at walk in freezer, both products to in commercial packaging. Raw shrimp over fully cooked shrimp at sliding door cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Observed Raw chicken over raw pork at walk in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: bean sprouts (46F – Cold Holding); on top of food storage pans at reach in coolers: pork dumplings (53F – Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned products to lower portion of cooler. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot and sour soup (122F – Hot Holding) Observed sitting out by wok station. Per operator, out of temperature for approximately 20 minutes. Operator returned to stove to reheat to 165+F.