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). Advised Operator to set up triple sink to manually sanitize dishes until machine is repaired and able to sanitize properly. **Repeat Violation** **Admin Complaint**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes while washing and rinsing then handled clean dishes while replenishing/placing for use without washing hands. Advised Operator of proper hand washing requirements. **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled French toast soaked in raw shell egg batter then handled clean plates and clean utensils while plating ready to eat items for service to customers without washing hands. Advised Operator of proper hand washing requirements. **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler; raw comminuted beef stored over ready to eat hollandaise sauce. At double door upright stainless reach in cooler; raw bacon and raw beef stored over cooked sausage. Operator moved raw below ready to eat. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top; shredded cooked potatoes (52F – Cold Holding). Operator stated not prepared or portioned today, held in pan over make top for 2 hours. Advised Operator to return to 41For discard within a total of four hours from being removed from temperature control. **Warning**