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. Dishwasher (Chlorine 0ppm) after running three times. Operator instructed employees to use triple sink already set up 400ppm quaternary to sanitize. By end of inspection operator was able to correct to 50pm chlorine. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Larger reach-in cooler left side prep area:; cooked chickpeas hummus (46F – Cold Holding); cut tomatoes (47F – Cold Holding); cooked pickled onions (46F – Cold Holding); cooked corn (45F – Cold Holding); cut tomatoes with cucumber (47F – Cold Holding) for 30 minutes per operator. Spoke with operator about monitoring temperatures to ensure proper cold holding occurs. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table left side prep area:; cooked chicken middle bottom (125F – Hot Holding); cooked chicken middle (107F – Hot Holding) per operator for 30 minutes. Spoke with operator about using lids, filling containers less, monitoring temperatures. **Repeat Violation** **Admin Complaint**