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 changed out the chlorine sanitizer 50ppm. **Corrected On-Site**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee handled their cellphone then handled cut peppers and cooked sausage without changing their gloves and washing their hands. Educated the employee on proper hand washing, employee removed their gloves and washed their hands. **Corrected On-Site**

High Priority – Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. There used to be a partially cooked gyro cone in the freezer. Explained to employee that all partial cones must be sliced and fully cooked before cooling.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw chicken skewers are stored above raw whole muscle beef. Operator moved items to proper storage. **Corrected On-Site**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. There used to be a partially cooked gyro cone in the freezer.