3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed concentration of chlorine sanitizer in dishtank to be at 200ppm. Please ensure sanitizer is at proper concentration to adequately sanitize food contact surfaces/utensils. Manager reduced output of chlorine - corrected.

3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Observed mildew to be building up in ice machine. Please ensure that food contact surfaces of equipment are cleaned at a frequency necessary to prevent a buildup of mildew and prevent contamination of ice.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule.