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 0ppm, stick not all the way immersed. Employee immersed in container 75ppm. **Corrected On-Site**

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. Prep cook cutting lemons for sides on plates, without gloves. Prep cook put gloves on. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground lamb and beef over cooked sausage in walk in cooler. Operator removed ground meat. **Corrected On-Site**