High Priority – – From initial inspection : 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 (Chlorine 0ppm) at the kitchen not sanitizing properly. Operator had 3 compartment sink set up. Observed Bar- Dishwasher (Chlorine 0ppm)at the bar not sanitizing properly. **Repeat Violation** **Warning** – From follow-up inspection 2024-07-30: Observed Dishwasher (Chlorine 0ppm) at the kitchen not sanitizing properly. Operator had 3 compartment sink set up. Observed Bar- Dishwasher (Chlorine 0ppm)at the bar not sanitizing properly. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (89F – Hot Holding) stored on top of the grill for less than 2 hours, as per operator. Items were placed to reheat. **Corrective Action Taken** **Warning** – From follow-up inspection 2024-07-30: At the time of the call back inspection observed jerk chicken (117F – Hot Holding) stored in the hot box for less than 3 hours, as per operator. Item was placed to be reheated. **Time Extended**