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. In used dish machine, chlorine 0ppm, Manager set up triple sink, quaternary ammonium 200-300ppm. **Warning**

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. Female employee washing containers in triple sink, opened dish machine and handle cleanse containers and utensils with same gloves, no hand washed occurs between tasks. **Warning**

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee cutting tomatoes touches her face and continue working with tomatoes, manager addressed situation. **Corrective Action Taken** **Warning**

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee moved drink from prep table to another area and immediately after portioned cooked bacon with gloved hands, no hand washed occurred no change of glove, Manager addressed situation, employee stopped, washed hands and used new gloves. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw shel eggs 48F, eggs stored inside three metal containers, Manager removed two of the containers, eggs place around 7:00am.