High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) operator corrected to 50ppm chlorine sanitizer. **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed Raw beef out of commercial packaging over passion fruit pulp in reach in freezer Raw beef over cooked shrimp in flip top cooler across from 3 compartment sink. Raw masago over sauces in front line cooler. Cooked shrimp in same container as raw fish in front line cooler. Operator stored all products properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (91F – Hot Holding) Observed in rice dispenser. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Time control procedure emailed to operator. Advised operator to place time mark for remaining 3.5 hours.

High Priority – Toxic substance/chemical improperly stored. Observed Plumbers putty over to go containers in dry storage. Operator stored properly. **Corrected On-Site**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine sanitizer 200ppm+. Advised operator to add water to achieve 50-100ppm chlorine sanitizer.