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. Observed Dish machine sanitizer reading 00ppm chlorine. Establishment stopped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Chicken (51F – Cold Holding) Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 45 minutes. Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler. Observed Mashed Potatoes (56F – Cold Holding); Cole Slaw; (56F – Cold Holding); Cheese Sauce (54F – Cold Holding) stored in the Reach-in Cooler in preparation area. Manager stated the items stored in Reach-in Cooler approximately 2 hours. These were the only perishable items in Reach-in Cooler. Manager removed all the items from the Reach-in Cooler and placed them into a properly working Reach-in Cooler. **Corrective Action Taken** **Warning**