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) in main dishwashing area after running and priming. Operator adjusted machine and sanitizer, chlorine 50ppm. Provided operator with warewashing handout and discussed checking sanitizer levels as needed to ensure proper sanitation of dishware throughout the day. **Corrected On-Site** **Repeat Violation**

High Priority – Operator not time marking when raw shell eggs are being removed from cooler to cook line. Operator stated they had been out for 10 minutes and takes only what they will use in one hour or discard. Written procedure indicates time will be written on form, operator stated form was not filled out today as indicated. Spoke with operator regarding training of employees to follow written procedures for time as a public health control.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature in stored in walk in cooler. Raw chicken stored above raw pork chop. Operator moved to correct storage. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, right side flat top breakfast sausage (122F – Hot Holding) for 30 minutes per operator. Spoke with operator and manager regarding possible techniques to encourage proper hot holding.