High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added more chemicals. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while preparing food. Advised operator of proper handwashing procedures. Employee washed hands. **Corrected On-Site**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. In reach in freezer, raw turkey held over raw pork. Not commercially packaged. Advised operator to store properly.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler under prep counter, cooked spinach (44F – Cold Holding). Per operator item wasn't portioned or prepared today. Operator put item on ice. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, plantains (105F – Hot Holding). Per operator item out of temperature for 30 minutes. Operator returned to stove top to reach 165F. **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Various chemicals (soap/bleach) store next to unwashed produce. Advised operator of proper storage.