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. Ran dish machine multiple times, tested 0ppm. Operator set up sanitizer in three-compartments sink and contacted dish machine service company at time of inspection. **Corrective Action Taken** **Warning**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs, then replaced gloves and handled clean plate without wash hands first. Employee picked up egg shells from floor, then replaced gloves and returned to cook food without wash hands. Discussed with manager about gloves changing and handwashing techniques at time of inspection. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of sliced tomato 45 F stored in reach-in cooler at cook line. Manager voluntarily discarded. **Corrective Action Taken** **Warning**