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 fixed to 50 ppm **Corrected On-Site**

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. Observed employee touching cloth towel stored on the edge of the garbage can, and continued to work with foods before washing hands and changing gloves; educated; employee washed hands; **Corrected On-Site**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wiping knifes using cloth towel stored on the garbage can and continued to use knife on other food products without properly sanitizing the equipment; operator educated and dispose of towels and provided clean knife **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese in walk-in cooler; stored 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. pizza (70F – Cold Holding); cheese and spinach stuffed pies (70F – Cold Holding)at front counter ; foods cooked at 11:30 ; food out of temperature for approximately 1 hour; advised to place on four hour time; emailed form and operator marked 11:30 **Corrective Action Taken** **Warning**