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. Dishwasher – bar (Chlorine – 0ppm). Observed empty sanitizer container. Operator replaced. Chlorine 100ppm. **Corrected On-Site**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw fish, changed gloves and touched ready to eat wraps without washing hands. Reviewed proper procedures and cook washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler – Raw chicken stored over ready to eat avocado. Raw shell eggs stored over ready to eat vegetables. Operator stored all items properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline grill – ice bath – cooked shrimp (64-70F). Per operator holding approximately 1 hour. Observed ice/water solution too low and not enough ice. Operator added ice/water. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cookline – beef – reheating 1 hour at noon (97-113F – Reheating) at 12:30pm 107-109F. At this rate proper reheating will not occur. Operator moved to grill to reheat. Second temperature 165F. **Corrected On-Site**