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), Advised operator to manually sanitize in triple sink until dish machine is properly sanitizing. **Warning**

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. Employees touched air pod in ear, while preparing coffee to be brewed and grabbing container of hot sauce, without washing hands out washing hands. Advised employee of proper handwashing procedures. **Warning**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed plastic container with soap and water, without sanitizing brought container to prep area to use. Advised operator of proper sanitization procedures. Employee sanitized container. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (52F – Cold Holding); cooked goat (48F – Cold Holding); cooked pork (50F – Cold Holding); cooked beef (49F – Cold Holding); butter (52F – Cold Holding). Per operator items taken from the walk in cooler and placed in flip top cooler 2.5 hours prior. Items not prepared or portioned today. Advised operator to remove from flip top cooler and place back in walk in cooler to bring to 41F. Operator did. **Corrective Action Taken** **Warning**