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 cycle operating properly – reading 0ppm chlorine after priming and multiple attempts.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued preparations of other orders without washing hands before putting on clean gloves. Reviewed procedures with manager to explain to employee. **Corrective Action Taken**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishware and handled clean sanitized dishes directly from triple sink without washing hands first. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter by cash register under no time temperature control, individual butter (68F – Cold Holding). Per employee out of cooler approximately 1.5 hours and not prepared today. Employee moved butters back to reach in to rechill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flattop in kitchen, sausage gravy (118-138F – Hot Holding). Per manager heated at approximately 7:30am. Observed gravy on cooler side of grill. Manager moved container into a water bath to reheat and hold on hotter section of flattop. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**