High Priority – Dented/rusted cans present. Can of bamboo shoots with sharp and deep creases. See stop sale.

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. Tested at 0ppm. Operator connected new chlorine and primed machine, corrected to 100ppm chlorine. **Corrected On-Site**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touching cell phone then begin wrapping items in plastic wrap without first washing hands. Manager discussed with employee, employee washed hands. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over buckets of soy/teriyaki sauce. Raw beef over cooked shrimp and cooked chicken. Manager moved raw items below ready to eat items during inspection. **Corrected On-Site** **Repeat Violation**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: Miso soup 119F, per manager miso soup prepared approximately 90 mins prior. Manager began reheating soup during inspection. Reheated to 176. **Corrected On-Site**