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 reading 0ppm after multiple attempts. Discovered incorrect sanitizer in use for machine. Provided manager with information to purchase correct sanitizer. **Warning**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee assisted with receiving delivery and put on gloves to prepare food without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In cookline fliptop lower cooler, raw pork over portioned sauces. Manager rearranged to properly separate. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At salsa bar ice bath, tomato onion salsa (42-51F – Cold Holding). Observed container not properly submerged in ice to maintain temperature. Per employee in unit less than 4 hours. Manager removed portion above ice to cooler to rechill and better submerged remainder in ice bath. 2) Above salsa bar, under no temperature control, bottled fresh garlic sauce (65F – Cold Holding). Per employee not prepared or portioned today and out of cooler approximately 4 hours. Employee submerged bottle in ice bath to rechill. **Corrective Action Taken** **Warning**