High Priority – Dishmachine chlorine sanitizer not at proper minimum strength 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Advised operator to set up triple sink with proper sanitizer reran to 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. Observed employee drop spatula on floor then proceed to pick up soiled equipment spatula, put in dirty dish pit then continue cooking and prepping food at cook line without washing hands