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 the chlorine sanitizer solution for the dishmachine at 0ppm after multiple cycles. The operator set up the three compartment sink for proper sanitization. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50F – Cold Holding); cut tomatoes (51F – Cold Holding); sliced cheese (51F – Cold Holding); cooked chicken (45F – Cold Holding); cut lettuce (52F – Cold Holding) in the reach in cooler near the entrance to the kitchen. The operator stated a temperature check on the reach in cooler was conducted approximately 3 hours prior in which the ambient temperature was 40F. The operator moved the foods to the walk in cooler. Observed sliced cheese (50F – Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator emptied half of the contents and stored in the lower half of the reach in cooler. **Corrective Action Taken** **Warning**