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 (Chlorine 0ppm) **Warning**

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee with gloved hands touched ear then continued to place clean dish ware in storage. Reviewed proper hand washing and glove usage with operator. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw beef over ready to eat frozen pita bread. **Warning**

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. Frozen raw chicken not in commercial packaging over frozen raw beef. **Warning**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee with gloved hands touched ear then continued to place clean dish ware in storage. Reviewed proper hand washing and glove usage with operator. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline hummus (54F – Cold Holding) observed over stacked in food container, held on unit less than 4 hrs operator began to portion to place in reach in freezer to quick chill. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline; rice (110F – Hot Holding)held in unit less than 4 hrs, reviewed hot holding procedures with operator, operator began to reheat rice to 165F **Corrective Action Taken** **Warning**