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 0ppm). Operator rearranged the hose and reran a couple of cycles and retested at 100ppm. **Corrected On-Site**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on unclean apron with gloves on and then grabbed knife. Operator discussed hand washing with employee. Employee washed hands and put on new gloves **Corrective Action Taken**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw beef stored over ready to eat foods in reach-in freezer next to warewashing area, not all products are commercially packaged. Operator removed frozen beef to properly store. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature of shelled eggs (48-49F – Cold Holding) on shelf above hot plate. Discussed with operator about using TPHC. Emailed paperwork to operator during this inspection for him to fill out. **Corrective Action Taken**