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 – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the two roll top reach in coolers on the cook line. Reach in cooler Left side of the cook line ; Tuna (62F – Cold Holding); Blue cheese (63F – Cold Holding); Feta cheese (63F – Cold Holding); Cut tomatoes (64F – Cold Holding); Hummas (64F – Cold Holding); Cooked eggs (60F – Cold Holding); Cheddar cheese (63F – Cold Holding); Garbanzo beans (62F – Cold Holding) Reach in cooler right side cook line. Seafood roll mix (51F – Cold Holding); Cut lettuce (54F- Cold Holding); Cut tomatoes (51F- Cold Holding) ; Coleslaw (51F – Cold Holding); Blue cheese (52F – Cold Holding); Guacamole with tomatoes (50F – Cold Holding); Salsa (51F – Cold Holding). Chef stated all the items were stored in the reach in coolers for approximately 3 hour. Chef voluntarily discarded all the items. **Warning**