High Priority – – From initial inspection : High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-03-05: Operator switch dish machine from high temp to chlorine and unable to get machine to sanitize during inspection. Operator ran dish machine at least 7 times and still at 0ppm. Operator setting up 3 compartment sink to sanitize. Employee was doing dishes at dish machine during inspection. **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. Observed other employee at three compartment sink washing equipment and sanitizing with 0ppm chlorine. Employee added bleach to water and not at 200ppm. **Warning** – From follow-up inspection 2024-03-05: Still the same Operator switch dish machine from high temp to chlorine and unable to get machine to sanitize during inspection. Operator ran dish machine at least 7 times and still at 0ppm. Operator setting up 3 compartment sink to sanitize. Employee was doing dishes at dish machine during inspection. **Admin Complaint**