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 primed /cycled machine twice, retested at chlorine 0ppm. Advised Operator to manually sanitize dishes in triple sink until machine sanitizing properly. **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. Employee touched cooked eggplant while cooling, to be served cold with bare hands. Employee observed washing hands prior. Operator discussed with employee who then washed hands and donned single use gloves. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At walk-in freezer; plastic wrapped sheet tray of raw comminuted beef patties stored over bread. Operator moved chicken over raw comminuted beef patties below ready to eat items. **Corrected On-Site** **Warning**

High Priority – Server handled soiled dishes and utensils while removing from customer table then picked up plated food to be served to new customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**