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. Observed Dishwasher (Chlorine 10ppm). Operator primed machine new Dishwasher (Chlorine 50ppm) **Corrected On-Site**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at waiter station removed a piece of scrambled eggs from plate, discard egg then licked fingers and proceeded to pick up customers plate to serve. Operator advised employee touched cooked discard plate contents and wash hands. Coached employee on proper hygiene procedures.

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. Observed at waiter station, employee touched cooked eggs on plate with no gloves. Manager advised employee to discard.

High Priority – Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed at main cook line microwave spinach dip (127F – Reheating). Operator placed back into microwave to reheat. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at breakfast station cook line breakfast potatoes (122F – Hot Holding). As per operator less than 2 hours.