High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted eye glasses and without washing hands employee handled clean and sanitized utensils to set up cook line, discussed with employee who washed hands. **Corrected On-Site** **Warning**

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) ran machine multiple times test strip failed to turn black. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator to correct solution to 200-400ppm. **Warning**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. In reach in freezer non commercially packaged raw chicken stored directly above raw shrimp and raw steak, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale of product. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter next to panini press melted butter (91F – Hot Holding) per operator product reheated on griddle approximately 15 minutes ago and left on counter until used to spread on bread, discussed hot holding with operator who moved product to time is a public health control and time marked product, emailed operator for, to print and fill. **Corrective Action Taken** **Warning**