High Priority – Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Observed no sanitizer attached to hose Operator placed new bucket of sanitizing solution and re ran machine to 100 ppm. **Corrected On-Site**

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rinse face and mouth inside of hand wash sink then proceed to handle clean dishes at dish pit. Operator reviewed hand washing with employee to wash hands properly. Observed employee wipe nose and back of head with bare hand then proceed to handle food boxes

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked ready to eat mussels in reach in cooler. Observed raw fish stored over ready to eat vegetables at front counter reach in cooler Operator stored all foods properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee Handle soiled dishes at back server station then proceed to open wine bottle, pour drinks and scoop ice worth out washing hands. Operator reviewed proper hand washing for employee to wash hands properly. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked eel at 80F sitting inside toaster oven at front cook line. Per operator eel cooked at 10:30 and left out of temperature for approximately 2 hours, operator placed inside reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**