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. Dishmachine reading 0ppm chlorine after multiple attempts and priming. Advised employee to set up triple sink sanitizer to use until machine is repaired. **Warning**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. 1) Employee used spray hose to rinse dirty dishware and then put on new gloves to assist with plating desserts without washing hands. 2) Employee moved full trash can away from prep area and put on new gloves to go back to food preparation without washing hands. Reviewed proper procedures with employees and employees washed hands. **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. On prep table beside cookline, under no temperature or time control, cooked corn (102F – Hot Holding); cooked potatoes (109F – Hot Holding). Per employee both prepared and on table less than 1 hour. Discussed possibly using time as public health control for items. Employee moved items back to boiled to reheat above 165F to maintain hot at stove. **Corrective Action Taken** **Warning**

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose under triple sink missing vacuum breakers. **Warning**