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. 0 ppm, no sanitizer connected to machine, operator put chlorine jug on, still not sanitizing. Repair company has been called. **Corrective Action Taken** **Warning**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched sandwich with bare hands to cut, put on plate with bare hand. Discussed with staff and manager on duty **Warning**

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. Milk bath for breading shrimp, removed from refrigeration approximately 30 minutes, is removed from refrigeration at 11 am and discarded 2 hours later, after lunch. operator will write time on pan **Warning**