High Priority – – From initial inspection : 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. Dishmachine in bar testing at 0ppm. Sanitizer not moving through tubing when primed. **Warning** – From follow-up inspection 2024-06-19: Operator needs more time to repair. States had Hobart here this morning. Awaiting Ecolab to check chemicals. Observed sign on unit stating not to use. **Time Extended**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs in open top cooler on cookline stored above fill line at 72F. Person in charge states has been out of temperature less than 4 hours, moved to walk in cooler to chill. At breading station, chicken in compartment closest to fryers at 46F. Person in charge removed and placed raw mushrooms in spot. Fries at fry freezer at 47F. Person in charge states has been out less than 4 hours. Cooked during inspection. At server line, sour cream, butter, cheese 49-51F person in charge discarded. Is held on time for quality per person in charge. Provided time paperwork if establishment wants to move to time in lieu of temperature. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-06-19: In open top cooler ribs at 48F. Person in charge states moved from walk in cooler 1 hour ago. Item stored above fill line. Person in charge moved to walk in cooler. Items in breading station at 43F or below. Fry freezer has no time/temperature control for safety foods. **Admin Complaint**