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. Observed Dishwasher- Cafe (Temperature 91); Dishwasher-Kitchen (Chlorine 0ppm) not able to sanitize equipment properly. Operator set up 3 compartment sink. **Warning** – From follow-up inspection 2024-05-24: Observed Dishwasher- Cafe (Temperature 91); Dishwasher-Kitchen (Chlorine 0ppm) not able to sanitize equipment properly. Operator set up 3 compartment sink. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurry (45F – Cold Holding); raw shell eggs (46F – Cold Holding); cheddar cheese (45F – Cold Holding); heavy cream (45F – Cold Holding); raw chicken (46F – Cold Holding); ground beef (46F – Cold Holding); raw beef (45F – Cold Holding); milk (45F – Cold Holding); pork sauce (45F – Cold Holding); empanadas de queso/carne/pollo (45F – Cold Holding) stored in the walk in cooler over night, as per operator. Observed Swiss cheese (45F – Cold Holding); slice ham (46F – Cold Holding) stored at the reach in cooler in the kitchen, as per operator placed 30 minutes ago. Operator placed items in the bottom of the reach in cooler. **Warning** – From follow-up inspection 2024-05-24: At the time of the callback inspection reach in cooler in front of stove Swiss cheese (49F – Cold Holding); slice ham (52F – Cold Holding); dice tomatoes (46F – Cold Holding) stored on top of reach in cooler on plates about 30 minutes before inspection. Operator decided to discard items and use the item from inside the reach in cooler. Walk in cooler: tequenos (38F – Cold Holding); empanadas de pollo and carne (34F – Cold Holding); garlic with oil (43F – Cold Holding). **Admin Complaint**