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. Dish machine run three times . 0 ppm dish machine . Manager scheduled service this day . Triple sink set up 100 ppm chlorine **Corrective Action Taken**

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils – clean plate without washing hands. Reviewed with manager who then explained to the cook in the hibachi area . Cook then watched hands **Corrective Action Taken**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed spatulas rinsed and wiped after use for raw food in the hand wash sink at the hibachi station . Spatulas removed to dishwashing area to wash, rinse sanitize . Clean spatulas replaced for use . Reviewed with the manager who then reviewed with cook – food containers not sanitized in the triple sink – reviewed with manager. – Triple sink set up -pans and utensils washed rinsed and sanitized ** **Corrective Action Taken**