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 tested at 0ppm chlorine. Operator called for service during inspection. Three compartment sink set up and being used until repair can be made. **Corrective Action Taken**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes to put into dishmachine and move to putting away clean dishes without washing hands in between. Operator spoke with employee and employee washed hands. **Corrective Action Taken**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw in cold table in kitchen at 51F. Per employee, coleslaw placed in cold bar approximately 2.25 hours prior. Employee moved coleslaw to freezer. **Corrective Action Taken**