High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 0ppm chlorine. Employee corrected to 100ppm chlorine. **Corrected On-Site**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on new gloves after handling raw fish and began assisting at cookline without washing hands first. Reviewed proper procedures and employee washed hands and put on new gloves. **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. Dishwasher failed to wash hands before handling sanitized pans at triple sink immediately after washing and rinsing same pans. Reviewed proper handwashing procedures and employee washed hands going forward. **Corrected On-Site**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In 3 door reach in cooler by cookline, 2 pieces fully thawed mahi still in vacuum sealed packaging.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table near service line under no temperature/time control, fresh garlic in oil (78F – Cold Holding); buttered bread (77F – Cold Holding). Per manager all prepared less than 1.5 hours. Both moved to server cooler to chill and cold hold. 2) On prep table by cookline, under no temperature/time control, french fries (68F – Cold Holding); cooked plantain (57F – Cold Holding). Per employee both out of cooler less than 1 hour. Employee placed both into reach in cooler to rechill. 3) On prep table opposite cookline, in ICE BATH – cut tomato (69F – Cold Holding); cut lettuce (54F – Cold Holding). Observed neither container in contact with ice. Per employee both in ice bath approximately 1 hour). Employee removed non TCS food items from ice and completed surrounded lettuce and tomatoes with ice to properly fold hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Toxic substance/chemical improperly stored. Cook line sanitizer bucket on prep table beside salt and spice containers. Employee moved to shelf under table. **Corrected On-Site**