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. Observed the chlorine sanitizer solution for the dishmachine at 0ppm. The operator to set up the three compartment sink for proper sanitation. **Corrective Action Taken** **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. Observed a server use bare hand contact to bag fries for a to go order. The operator educated the employee on when bare hand contact is allowed. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (51F – Cold Holding); cooked ham (48F – Cold Holding); cooked potatoes (50F – Cold Holding); cooked rice (47F – Cold Holding) in the reach in cooler at the entrance to the cook line. The operator provided a temperature log showing potentially hazardous foods cold holding at 41F or less 2 hours prior to inspection. The operator will monitor food temperatures and move foods if necessary. **Corrective Action Taken** **Warning**