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 chlorine sanitizing dishmachine at 0 ppm. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cannoli Cream (54F – Cold Holding); Housemade Dressing – Buttermilk (52F – Cold Holding); and Mozzarella Cheese (53F – Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Employee stated items had been in cooler for more than 4 hours. Issued stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – Observed Cannoli Cream (54F – Cold Holding); Housemade Dressing – Buttermilk (52F – Cold Holding); Mozzarella Cheese (53F – Cold Holding); Spring Mix (55F – Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 55F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. – Observed Housemade Pizza Sauce (48F – Cold Holding); Ricotta Cheese (48F – Cold Holding); Cooked Peppers (55F – Cold Holding); Shredded Mozzarella Cheese (58F – Cold Holding); Housemade Pizza Sauce (58F – Cold Holding); Meatballs (54F – Cold Holding); Sausage (54F – Cold Holding) in pizza make line cooler. Employee stated items had been in cooler for less than 4 hours. Employee moved to a different cooler. **Corrective Action Taken** **Warning**