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 chlorine dish machine at 0ppm.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw shrimp stored over sweet potato fries at reach in freezer near kitchen entrance.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (112F – Hot Holding) at steam table. As per manager, for more than 4 hours.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed frying cheese (67F – Cold Holding) over ice at cook line. Advised manager to add ice to surrounding container.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (112F – Hot Holding) at steam table. As per manager, for more than 4 hours. Observed beans (124F – Hot Holding) at room temperature at preparation area. As per employee, for approximately 1 hour. Advised employee to reheat product to 165F.