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 changed chlorine dispensing container, primed machine, retested at chlorine 50ppm. **Corrected On-Site**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing at triple sink then walked to cook line and handled clean equipment and utensils to prepare food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler; milk (48F – Cold Holding). Operator stated not prepared or portioned, held less than 4 hours, moved to upright reach in cooler in kitchen. **Corrective Action Taken**