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). Operator replaced bucket and primed, 50ppm chlorine. **Corrected On-Site** **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. At outside bar, bartender touched cut lemon with bare hands for drink. Spoke with manager, manager spoke with employee and had employee wash hands prior to continuing work. **Warning**

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Sugar in non food grade container, drink station. **Warning**

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In back kitchen Triple Sink (Quaternary 0ppm). Operator drained sink to properly resanitize dishware. **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well back of cook line, cooked beef broth (120F – Hot Holding); cooked onions soup (131F – Hot Holding) for 3.5 hours per operator. Operator returned to stovetop for rapid reheating. **Corrective Action Taken** **Warning**