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. In use dishmachine testing at 0ppm. Inspector noticed sanitizer was out. Person in charge replaced sanitizer, primed unit. Retested at 50ppm by end of inspection. **Corrected On-Site**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishware at triple sink, then handle clean container of coffee without hand wash. Person in charge spoke to employee during inspection. **Corrective Action Taken**

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. Butter pats held on time per person in charge with no time marking. Person in charge marked appropriately. **Corrected On-Site**