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. Observed chlorine dishwasher machine at 0ppm with empty sanitizing bucket. Operator replaced with new sanitizer and reran dish machine to 50 ppm. **Corrective Action Taken**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed servers handling dirty dishes back to dish pit then proceeding to grab clean plates and food equipment from front counter.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Observed pancake batter, sausages on cook line on time as a public health control with no time stamp, per operator, items placed at 6:30AM food left out for approximately 3 hours Operator placed correct time stamp for remaining . **Corrected On-Site**