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 100 ppm chlorine **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. Employee handled and plated toast with bare hands , no gloves , Employee was coached on RTE foods and gloves and toast was discarded **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine 100pmm **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over dressing , rte seaweed in reach in unit Raw shell eggs over rte produce

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp in walk-in cooler

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.