High Priority – – From initial inspection : 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 at bar zero ppm no chlorine present for sanitation. **Warning** – From follow-up inspection 2026-10-01: No change per manager they called a technician to service the machine. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn on the Cobb at 47 F and cut tomatoes at 48 F in reach in cooler, operator stated that the cooler temperature that morning was at 41 F or below. Employee rearranged cooler to maximize air flow. In walk-in cooler observed the following temperatures: salmon dip (44F – Cold Holding); cooked chicken (52F – Cold Holding); cooked baked potatoes (46F); house made ranch (45F – Cold Holding); sweet potato (44F – Cold Holding). Food items were in the cooler from previous day. Observed house made ranch and creek sauce in server station at 52 F and 50 F. **Warning** – From follow-up inspection 2026-10-01: Chicken 44-45F, milk 44F stored under non working fan in walk in cooler all other food items are 43F or below. Two working fans currently running in the walk in cooler. **Time Extended**