High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 10ppm chlorine. Employee added bleach to correct 100ppm chlorine. **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. 1)In cook line fliptop lower cooler, flat of raw shell eggs above container of portabello mushrooms. Employee moved eggs to bottom of cooler. 2) In True reach in cooler in back prep area, container of raw mahi above container of hot dogs. Employee moved hot dogs to higher shelf of cooler. **Corrected On-Site** **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop unit upper cooler, shredded lettuce (40-52F – Cold Holding). Lettuce overfilled above chill line of container. Per employee placed in unit at 11:00am. Employee removed overstacked portioned and placed in lower cooler to rechill. **Corrective Action Taken**