3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Chlorine sanitizing solution at incorrect temperature and/or concentration. The chemical dish machine is not dispensing chlorine sanitizer at time of inspection. The dish machine's final rinse shall dispense chlorine sanitizer at 50-100ppm to sanitize dish ware. Contact a licensed repair service to fix the dish machine.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. The hashbrowns in the open display hot holding unit were 125-131F. All TCS food shall be held at 135F and greater to prevent the growth of bacteria. Reheat the hashbrowns to 165F or discard the food.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. The open cold case is holding cups of pudding at 46F and cut melon at 55F. All TCS food shall be held at 41F or less to prevent the growth of bacteria. Staff had placed trays in the bottom of the well as it was freezing the product and they removed the trays as well as the out of temperature food.