High Priority – Dishmachine chlorine sanitizer not at proper minimum strength at 10 ppm operator set up triple sink with proper sanitation at time of inspection quaternary 300 ppm Ope Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrective Action Taken** **Warning**

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. **Warning**

High Priority – Observed Employee touch ready to eat toast and avocado, sliced tomatoes sandwich with barehands to plate and put on window to serve. – 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. Reviewed proper procedures with employee Employee washed hands properly before handling food with bare hands **Corrective Action Taken** **Warning**

High Priority – Observed employee use a paper towel to wipe face then began cleaning food contact surfaces and handling clean equipment without washing hands at back kitchen reviewed proper hand washing procedures with operator for employees to wash hands properly **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked sausages Sitting at 118-124F – Hot Holding over stacked on stove top Advised that items must stay at 135F for hot holding Operator reheated items to 165F **Corrected On-Site** **Warning**