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 replaced chlorine dispensing bucket, primed machine, retested at chlorine 100ppm. **Corrected On-Site** **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee taking order via call handling phone, order entry point of sale system then handled clean equipment, clean utensils, plates of food and individual packages of butter without washing hands. Operator discussed with employee(s) who then washed hands. **Corrected On-Site** **Warning**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee drinking from unenclosed beverage cup then put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands and donned new pair of single use gloves. **Corrected On-Site** **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw mahi ((45F – Cold Holding)) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers under cook tops; cheese (46F – Cold Holding); cooked chicken (47F – Cold Holding); commercially reduced oxygen packaged raw mahi (45F – Cold Holding (see stop sale). Operator stated items not prepared or portioned today, held in unit less than 4 hours, moved to walk-in cooler/ raw mahi discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**