High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Solution in knife cleaning receptacle (measured 0 ppm. Operator mixed a fresh batch and solution tested at proper ppm. Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 50ppm) **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/Temperature Controlled for Safety Food in front counter maketable at improper temperature. Operator stated items placed into service 2 hours prior. Table was then filled with ice for rapid cooldown of food. sliced roast beef (56F – Cold Holding); sliced turkey (48F – Cold Holding); sliced ham (51F – Cold Holding); sliced tomatoes (51F – Cold Holding); roast beef (60F – Cold Holding). Repeat from 1-4-24 and 3-4-24. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs hot held at improper temperature. Operator stated they were heated in the microwave and placed into service 30 minutes prior. Operator placed meatballs back into microwave and reheated to 165F. **Corrected On-Site** **Warning**