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)- operator began to set up three compartment sink. **Corrective Action Taken** **Warning**

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. At cook line- employee handled raw shell eggs than washed hands for 5 seconds before putting on gloves and preparing food for order- educated operator- employee washed their hands properly. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by front counter- raw smoked salmon stored over sauces-operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At tall reach in cooler by cook line -raw shell eggs 55F- cold holding,- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in ice bath to quick chill. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line counter – Oil in garlic 80F- cold holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in walk in freezer to quick chill. At flip top cooler by cook line- sliced Swiss cheese 50F- cold holding, sliced cheddar 50F- cold holding, cooked peppers 50F- cold holding, coleslaw 46F- cold holding, smoked salmon 52F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed food in ice bath to quick chill, **Corrective Action Taken*. At flip top cooler by cook line- cream cheese 45F- cold holding, cooked onions 45F- cold holding, sliced mozzarella 45-47F- cold holding, cut turkey 45-47F- cold holding, sliced ham 45-47F- cold holding, food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed food in ice bath to quick chill,**Corrective Action Taken** **Corrective Action Taken** **Warning**

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Triple Sink (Quaternary 400ppm)- corrected to 200ppm **Warning**