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

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Non food grade paper towels lining pans containing asparagus and chives in the sushi line area. Chef removed the paper towels. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese stuffed olives (61F) stored at room temperature in the bar area. Bartender stated the olives were stored at room temperatures for approximately 20 minutes. Bartender placed the olives in the reach in cooler. **Corrective Action Taken** **Warning**