High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 126) plate level. Operator set up three compartment sink until dishwasher, is functioning properly. Triple Sink (Chlorine 100ppm) **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 employee crack eggs and proceeded to grab plates, ready to eat waffles, and other cooking equipment without a hand wash and glove change in between. Discussed with operator the importance of handwashing and glove change when handling ready to eat foods after touching raw foods. Waffles were discarded before determine a stop sale. Operator had employee change gloves and wash hands. **Warning**

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 eggs not held in cold holding unit. Operator stated eggs were taken out a few minutes before beginning of inspection. Operator time marked eggs. **Corrected On-Site** **Warning**