VI - P / Time/Temperature Controlled Safety Food
Item in hot hold unit not holding at 135 dehrees or higher. Chicken at 110 degrees discarded by employee. Tomatoes on prep table at 45 degrees. Keep lid closed to ensure items on cooler are being held at 41 degrees or below.

X-P / Chemical
Observed concentration of sanitizer in three compartment sink and sanitizer bucket with concentrations of 0 ppm. Contact maintenance to ensure proper sanitizing concentrations are being used.