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. Observed dish machine at 0ppm. Operator began setting up 3 compartment sink for dish washing.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish dish with uncooked leafy green herb, and handle sandwich bun with bare hands before serving to customer. Educated operator on proper hand washing and glove usage.

High Priority – Raw animal food stored over or with unwashed produce. Observed raw meat stored over unwashed case of tomatoes in walk in cooler.