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. Tested 3 times at 0PPM. Talked to manager to use 3 compartment sink to sanitize dishes observed chlorine set up. **Warning**

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw eggs, wipe gloved hands on towel, then return to cooking with no glove change or handwashing. **Warning**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch nose and then grabbed clean pan without washing hands. Discussed proper hand washing with manager. **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed in standing reach in cooler next to hand washing sink raw fish and breaded steak over empanadas. Manager removed to proper storage **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler chicken soup (50F – Cold Holding); seasoned chicken (50F – Cold Holding); **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler breaded steak (48F – Cold Holding); shredded pork (46F – Cold Holding); baked beans (45F – Cold Holding); Cuban sandwich (46F – Cold Holding); cheese (47F – Cold Holding); milk (45F – Cold Holding); cooked ham (45F – Cold Holding). chicken soup (50F – Cold Holding); seasoned chicken (50F – Cold Holding) – Ambient temperature of walk in cooler at 50F, food left in over 4 hours, no temperatures taken. see stop sale. **Warning**