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 dishwasher machine at 00ppm after several attempts.

High Priority – Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed at steam table – marina sauce (132F – Hot Holding) as per operator item held out of temperature for approximately an hour – operator turned up the temperature. **Corrective Action Taken**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed at reach in freezer – raw coconut shrimp (not commercially packaged) stored above bags of fries and plantains. Operator stored correctly. **Corrected On-Site**