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. At 0 ppm, Operator corrected to 50ppm chlorine **Corrected On-Site** **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then handled clean dishes Employee washed hands **Corrected On-Site** **Warning**

High Priority – Live, small flying insects found. 1 flying around dishwasher area landing on clean plates Operator moved plates to wash and was unable to kill it **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line One door stainless steel, cheese 46F cold holding ; cooked chicken 47F ( – Cold Holding); raw beef 48F ( – Cold Holding Walk in cooler Ham 44F cold holding, cheese 46F cold holding, Per operator both cooler were left open for approximately 1 hour and not prepared or portioned today . Operator iced down products **Corrective Action Taken** **Warning**