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. Dish machine tested at 0ppm chlorine. Sanitizer empty. Instructed operator on changing and priming sanitizer. Retested at 100ppm chlorine. **Corrected On-Site**

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. Observed employee handling arugula to be plated and served with bare hands, observed employee wash hands immediately prior to bare hand contact, discussed with operator and all employees

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cheese in 1 door glass reach in cooler on cook line. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**