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. At prep kitchen, dish machine chlorine sanitizer 0 ppm. Advised operator to use 3 compartment sink for wash rinse, and sanitize for all ware washing.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, raw chicken (45F – Cold Holding); bacon wrapped jalapeños (45F-Cold holding). Not prepared or portioned today. Operator stated items out of temperature for approximately 1 hour. Operator placed ice onto product to fascilitate quick chill. **Repeat Violation** **Admin Complaint**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line and prep kitchen, wiping cloth Chlorine 100+ppm. Advised operator of proper ppm for sanitizer bucket. Operator diluted bucket to proper Chlorine 100ppm **Corrective Action Taken**