High Priority – – From initial inspection : 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 . Primed and still 0ppm, manager is calling company. And will use 3 bay sink until it is fixed and has proper ppm **Warning** – From follow-up inspection 2026-05-20: 0 ppm **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground meat 60f cold holding , hamburger 58f cold holding , chicken 52f cold holding , yuca 54f cold holding , heavy cream 57f cold holding , tortellini 65f cold holding , pesto 55f, Brie 54f cold holding , items were holding from over night manager disposed of products, determined the freezers were in the way of circulation manager moved freezers coolers temperature is currently dropping, manager has call AC guy to look at coolers. Milk 47f cold holding , blue cheese 52f cold holding , beans 51f cold holding , meat sauce 47f cold holding , cooler was colder earlier. Coolers is dropping in temperature, cooler was left open during prep **Warning** – From follow-up inspection 2026-05-20: Black beans 38f cold holding , rice 39f cold holding , mashed potatoes 37f cold holding , walk in cooler Butter 48f cold holding , chicken 49f cold holding , pork 51f reach in cooler **Time Extended**