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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator had sanitizer and detergent dispensers switched. Operator switched to proper sanitizer dispenser. Rechecked concentration at 100 ppm chlorine. **Corrected On-Site** **Repeat Violation**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee on washing hands before putting on gloves. Employee washed hands. **Corrected On-Site**

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. Observed barehand contact with ready to eat burger. Educated employee on wearing gloves. Employee put on gloves. **Corrected On-Site**

High Priority – Raw animal food stored over or with unwashed produce. Observed box of raw beef patties stored over box of onions in walk in cooler.