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. Dishwasher (Chlorine 10ppm). Operator primed and ran machine twice, retested at chlorine 100pm. **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. Employees touched face while scratching/wiping , touched hair while patting/scratching/repositioning then handled clean equipment, clean utensils and prepared food/drinks for customers without washing hands. Operator discussed with employee who then washed hands.

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from customers table and a carrying to dish area then picked up plated food and prepared beverages and toasted bread for customers without washing hands. Operator discussed with servers who then washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; cut tomatoes (45F – Cold Holding); cooked chorizo (49F – Cold Holding); cooked langostino (46F – Cold Holding); goat cheese (46F – Cold Holding). Operator stated items not prepared or portioned today held in cooler 2 hours, added ice/moved to walk-in cooler. **Corrective Action Taken**