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. 0 ppm. Manager primed then 0 ppm. Triple sink was set up with quaternary ammonium to sanitize dishes.**Warning** **Warning**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee adjusted pants then continued to open lid of potatoes without washing hands. **Repeat Violation** **Admin Complaint**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched pulled pork with bare hands while placing on plate at cook line.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs on stove 92-105F. Manager began reheating **Corrected On-Site**