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. Dishwasher (Chlorine 0ppm) corrected to 100ppm

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face than proceeded to handle clean pots and pans without changing their gloved or washing their hands- educated operator employee washed their hands properly. **Corrective Action Taken**

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking at server station than proceeded to make drink for customer without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken**

High Priority – Non-food grade paper/paper towel used as liner for food container. Throughout establishment – non food grade paper towels used in direct contact with raw fish, herbs, chopped vegetables, and cooked shrimp- operator removed.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At tall reach in freezer raw salmon not commercially packaged stored over cooked tempura shrimp- operator removed and stored properly. **Corrected On-Site**

High Priority – Raw animal food stored over or with unwashed produce. At walk in cooler raw shell eggs stored over unwashed carrots.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler on speed rack- raw chicken stored over raw beef.