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. 0 ppm corrected to 50 ppm **Corrected On-Site** **Warning**

High Priority – Non-food grade paper/paper towel used as liner for food container. Paper towel used under cilantro operator removed the paper towel **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (46F – Cold Holding); cheese (45F – Cold Holding); dressing (45F – Cold Holding); beef patties (45F – Cold Holding); cut tomatoes (45F – Cooling). The temperature of the walk in cooler was taken at 8am and and some items again at 11:00am that shows the food at proper temperature. A delivery came in and the door was opened for approximately 40 minutes. The ambient temperature 42F. Operator opened walk in freezer door to quickly cool down the temperature of the walk in cooler. The ambient temperature dropped below 40F during inspection . Work order was put in to check the machine**Repeat Violation** **Corrective Action Taken** **Repeat Violation** **Warning**