High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen to the outside of the restaurant then came back right to the line to keep preparing food without washing hands first. Employee washed hands **Corrected On-Site** **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. For both dishwasher machine one in kitchen other one in kitchen area. Operator moved sanitizer procedure to 3 compartment sink quaternary 200 ppm **Corrective Action Taken** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cooler under grill Raw burgers stored above whole muscle beef Operator stored properly **Corrected On-Site** **Warning**

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Spinach dip 10/4 Cooked rice 10/6 **Warning**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.for butter and Bernnaise kept on expo side. Operator timed marked for the remaining time of 3 hours. **Corrected On-Site** **Warning**

High Priority – Toxic substance/chemical improperly stored. Cleaner bottles stored next to vinegar and oil under steam table. Operator removed **Corrected On-Site** **Warning**