High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0); operator unable to fix; three compartment set up with quaternary solution at 200 ppm**Warning** **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. Observed employee loading dirty dishes and unloading clean one as without washing hands; manager educated; employee washed hands; **Corrected On-Site**

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. Observed employee dicing tomatoes for pico de gallo without watering gloves; food will not be reheated to 145 F; educated; employee washed hands and put gloves on before continuing to prepare foods; **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp stored above dough and cooked potatoes skins in cooler at cook line at pizza station Raw pork over lobster and vegetables stocks in walk- in cooler; stored properly **Corrected On-Site**