High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm);fixed to 100 ppm **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wiping food residue from knife used to cut different sandwiches with dry visibly soiled cloth left on prep table ; advised to sanitize utensil and dispose of cloth towel

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server dropping dirty plates to the dishwasher and walked outside took orders and came back to pick up plated food from expo window to deliver to customers outside; employee did not wash hands before touching clean plates; educated and suggested to wash hands;