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 chlorine sanitizer reading 00ppm. Manager Stopped using the machine and called the technician. Technician arrived and corrected the sanitizer before the end of the inspection, new reading 100ppm chlorine. **Corrected On-Site**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then cleaned equipment with washing their hands. Employee sanitized the equipment and washed their hands. **Corrected On-Site**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature on the cook line. Employee stated the eggs had been stored at room temperature for approximately 30 minutes. Employee placed the eggs in the reach in cooler. **Corrective Action Taken**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee ran their gloved hand across a soiled gasket then handled a clean pizza peel without changing their gloves and washing hands. Employee removed the pizza peel to be sanitized and washed their hands and changed gloves. **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to food on a dry storage rack in the bake shop. Employee removed the bottles. **Corrected On-Site**