High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm run three times . Manager called to schedule service . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

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. Manager touching cheese while cutting to place in food processor with barehands . Reviewed with manager . Manager washed hands and put gloves on **Corrective Action Taken**

High Priority – Raw animal food (ground pork ) stored over/not properly separated from ready-to-eat food ( container of arugulas) in white refrigerator.