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. Checked dish machine three times not sanitizing properly 0 ppm chlorine final rinse not working properly, Manager notify engineering to check found out pump for sanitize is leaking before dispensed in the dish machine. Warning given to operator 7 days will conduct call back inspection, operator will be using Main kitchen dishmachine until repaired. . **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature sliced tomatoes 45/46°f stored inside reach in cooler drawers, less than 4 hours recommend to quick chill product. **Corrective Action Taken**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark for the waffle batter per Kitchen Manager 8:00am-9:30 am checking product at 9:25am **Corrected On-Site**