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 dishmachine chlorine 0ppm. Operator set up three compartment sink chlorine 50ppm. **Warning**

High Priority – Roach activity present as evidenced by live roaches found. Observed one live roach at dish area. Manager discarded roach and cleaned/sanitized area during inspection. **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed multiple items held above 41F in the following locations at 5:30: Cook Line Counter: ambient shelled eggs 59F, seafood sauce 65F, and white rice 55F. Sushi Bar Counter: white rice 107F Per manager food items held since 5:00 until 9:00.