High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wiping prep table used to batter chicken and fish, with towel that was not set up in a sanitizer solution at proper parts per million; employee wiped table with water running from the three compartment and rinsing with plain water in between uses; as per manager the policy is to poor a cap of bleach into the towel and wipe the table and rinse with water; tested towel and 0ppm chlorine; advised to set up chlorine sanitizer bucket or one compartment in three compartment sink to properly sanitize food contact surfaces;