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 dish machine at 0 ppm with dishes being actively run through machine. Sanitizer bucket was empty, employee replaced bucket. New reading at 50 ppm. Dish machine in the bar with chlorine sanitizer at 0 ppm. Employee contacted service company for repair. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Rice (47F – Cold Holding); Coleslaw (47F – Cold Holding); Shredded Cheese (47F – Cold Holding); Housemade Ranch with Buttermilk (46F – Cold Holding); Housemade Blue Cheese with Buttermilk (45F – Cold Holding) in 3 door 2 hood reach-in cooler at 1:00 PM. Employee stated items had been in cooler since 11 AM. Employee removed items to rapidly cool product down. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed French Onion Soup (130F – Hot Holding); Tomato Soup (130F – Hot Holding); Chili (187F – Hot Holding) in steam table at 12:40 PM. Employee stated items had been in steam table for less than 4 hours. Removed to reheat to 165F. **Corrective Action Taken** **Warning**