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 changed chemical and primed again corrected to 100ppm chlorine **Corrected On-Site**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left restaurant by back door to discard a box, operator re-enter the kitchen area, proceeded to handle pan with cooked omelette without washing hands first Employee washed hands **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Cook line cooler Raw smoke salmon stored above sauces. Operator removed **Corrected On-Site**