High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized Triple Sink (Quaternary 50ppm);; fixed to 200 ppm

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (50F – Cold Holding); on the prep table by walk-in cooler; food left outside to thaw out; food out of temperature for approximately 1 hour; placed in walk-in freezer to quick chill; sliced cheese (42-51F – Cold Holding);in the flip top cooler at front counter; food overstocked; food not prepared or portioned today; food out of temperature for approximately 1 hour; smaller portions made **Corrective Action Taken** **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. meatballs in sauce (120F – Hot Holding)in steam table at front counter; food out of temperature for approximately 1 hour; steam table has uncovered gaps; steam not trapped; advised operator to reheat to 165 F and cover gaps;