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. Observed dishmachine with chlorine sanitizer at 0 ppm with sanitizer container empty and dishes actively being ran through machine. Operator changed sanitizer and new reading is at chlorine 100 ppm. **Corrected On-Site**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cook line handle raw beef and raw chicken, change gloves, but not wash their hands before handling clean plates and ready-to-eat buns for hamburgers. The buns were already toasted and placed in a prep container. Discussed procedure with employee and they changed gloves and washed hands. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Potato Salad (47F – Cold Holding); Shredded Cheese (46F – Cold Holding); Ham (47F – Cold Holding) in two glass door reach-in cooler in prep area. Items have been in cooler for less than 4 hours. Operator moved to walk-in cooler. Items were at 43F by end of inspection. **Corrected On-Site**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in warewashing area, red hose connected.