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) after running three times. Operator replaced sanitizer, 50ppm chlorine. **Corrected On-Site** **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 bartender handling person cell phone then began cutting citrus for drinks. Spoke with operator, operator washed hands and donned gloves before returning to work. **Corrective Action Taken** **Warning**

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 bartender putting washed citrus into machine to cut with bare hands. Spoke with operator, operator donned gloves before continuing to work. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to fryer; buttermilk (62F – Cold Holding), also reach-in cooler across from fryer: ; mozzarella (68F – Cold Holding); shredded cheddar cheese mix (58F – Cold Holding); sour cream (59F – Cold Holding); cooked eggs (59F – Cold Holding); blue cheese crumbles (57F – Cold Holding) also reach on cooler top middle cook line under window ; cooked broccoli (45F – Cold Holding); swiss cheese (54F – Cold Holding); cut tomato slices (45F – Cold Holding) all foods have been placed in cooling units within 2 hours since opening of restaurant. Operator began icing all foods for quick cooling, provided operator with time as a public health control form. **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. housemade cheese sauce (111F – Reheating); cooked chicken (131F – Reheating) for two hours exactly per hour. Operator moved into steaming unit for rapid reheating, in 10 minutes both measured 168F or higher. **Corrected On-Site** **Warning**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Left side hose bibb at mop sink. **Warning**