High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) advised to fix to 50-100 ppm; **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee stepping outside to bring in foods; unloaded foods put gloves on and started to work with foods without washing hands; Educated; employee washed hands; **Corrected On-Site** **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. Observed employee numerous times wiping gloved hands on apron and continued to work with foods without washing hands first and changing gloves; educated Employee washed hands; **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over or with unwashed produce. Raw shell eggs over blueberries and raw salmon over unwashed fruits and vegetables Advised to store properly **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over lettuce in cooler at cook line; Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (54F – Cold Holding)in small dish by soup ; food placed on ice packs; food out of temperature for approximately 3 hours; food not properly set up in ice bath; educated PIC on TPHC ; operator discarded; **Corrective Action Taken** **Warning**