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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 100ppm. **Corrected On-Site** **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and plates to prepare food for customer without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**

High Priority – Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent droppings in kitchen on dry storage area shelves/boxes. Approximately 50 rodent droppings in kitchen on floor in dry storage area. Approximately 3 rodent droppings in kitchen on floor in prep/dish machine area. Advised Operator to remove droppings, clean and sanitize areas. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked onions (94F – Hot Holding); cooked plantains (100F – Hot Holding). Operator stated onions cooked and plantains reheated prior to being held for less than 2 hours. Operator moved items to be reheated to 165F and held at 135F or above. **Corrective Action Taken** **Warning**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site** **Warning**