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). The bottle was fixed. Solution corrected to 100ppm **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter, fresh garlic in oil (64F – Cold Holding). The item was stored at room temperature for less than 4 hours. The operator moved the oil to the refrigerator to chill and cold hold. On the cook line, butter (72F – Cold Holding). The item was stored next to the stove for Les than 4 hours. The butter was returned to the refrigerator to chill and cold hold. **Corrective Action Taken**