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. – upstairs kitchen, 0ppm **Warning**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. – gloves changed without washing hands **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. – in upstairs kitchen: cook handling raw meats, changed gloves without washing hands to handle ready to eat foods **Warning**

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. -bartender handling bar fruit with bare hands when placing into beverages, advised to use plastic tongs **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – mozzarella cheese stick, 44F, stored directly above cooling rice in walk in cooler – main kitchen low boy: salmon 44F; fish 45F; fish 47; raw beef 46F; raw steak 46F; raw hamburger 46F -ice cream mix inside bar 50F, less than 1 hour per manager – upstairs kitchen low boy: mozzarella cheese 47F; raw shrimp 44F; shrimp 44F;. -manager added ice to drawers below griol **Corrective Action Taken** **Repeat Violation** **Warning**