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 called service technician right away. Triple is set up Triple Sink (Quaternary 200ppm). **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to entrance of kitchen by the reach in cooler observed cut cabbage (49F – Cold Holding); guacamole with tomato (44F – Cold Holding); sour cream (47F – Cold Holding). Operator stated they are using time control of 4 hours for lunch rush. Foods have been out of cold holding for two hours at time of inspection. Operator unable to provide time control plan. Operator filled out time as a public health control plan and time marked foods at time of inspection. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line observed, cooked beans (121F – Hot Holding); cooked beef (119F – Hot Holding); cooked plantain (122F – Hot Holding). Operator stated they are using time control for 4 hours during lunch rush. Operator stated foods have been reheated and are hot holding for two hours. Operator filled out time as a public health control plan and time marked foods at time of inspection. **Corrective Action Taken**