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….chlorine 10 ppm

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….dishwasher handle soiled dishes to washed and then handle cleaned dishes without washing hands . Operator educated dishwasher. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food…white egg wash above cheese , vegetables in tall glass door reach in cooler at kitchen. Employee properly stored. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit….Hot holding grits 92F on the table at kitchen being held less than 4 hours . Employee discarded **Corrective Action Taken**