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 tested at 0 ppm. Manager primed the unit and re-ran unit multiple times. Machine now testing at a proper 50 ppm met manufacturer data plate. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located inside a reach-in cooler next to fryers and a reach-in cooler across from cook-line: cut tomato (57F – Cold Holding); cut lettuce (58F – Cold Holding); raw chicken (59F – Cold Holding); raw shrimp (59F – Cold Holding); cooked shrimp (55F – Cold Holding); cooked chicken wings (47F – Cold Holding) Manager had items placed into the freezer and walk-in cooler to cool. The following corrective action was observed: cut tomato (53F – Cold Holding); cut lettuce (55F – Cold Holding); raw chicken (40F – Cold Holding); raw shrimp (38F – Cold Holding); cooked shrimp (39F – Cold Holding); cooked chicken wings (41F – Cold Holding) **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control missing time stamp: Cooked chicken tenders, nuggets, and fries. Manager on duty was aware of times and labeled items correctly. **Corrected On-Site**