High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dish machine run three times measured at 0 ppm Chlorine each time . Manager changed sanitizer bucket and primed dish machine. Recheck 100 ppm run two times with measurement of 100 ppm each time . **Corrected On-Site** **Repeat Violation**

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. Employee shredding cucumbers with barehands . Reviewed with manager . Manager directed employee to wash hands and put gloves on prior to returning to shredding cucumbers . Employee washed hands and put gloves on . **Corrective Action Taken** **Repeat Violation**

High Priority – Raw animal food ( individually wrapped salmon ) stored over or with ready-to-eat food ( vegetables ) in a freezer – not all products commercially packaged in the beverage bar ares . Manager rearranged food **Corrected On-Site**