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 bar dish washer machine chlorine sanitizer is not properly meeting the minimum strength. Prime dish washer machine still reading 0ppm. The main dish washer machine in kitchen is properly reading 50ppm. Operator need to discontinue the bar dish washer machine and bring all dirty dishes from the bar and put in the main kitchen dish washer machine. So dishes can be wash rinse and sanitize. Until bar dish washer machine can be fix **Corrective Action Taken**

High Priority – Observed in walk in cooler raw eggs shells under raw chicken. Raw chicken minimum cooking fully temperature is 165F or above and raw whole egg shells minimum cooking fully temperature is 145/155F. So raw chicken need to be under raw eggs because it a higher cooking temp. Operator reorganized and put raw chicken below raw eggs **Corrected On-Site**