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. Dish machine tested three times 0ppm. Manager placed service call to repair. **Warning**

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. Employee working in dish area handled soiled containers, slid rack into dish machine, pulled clean containers out and handled clean containers without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**

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. Employee prepping red onions with bare hand in front prep area. Onions are not being heated. Employee stopped, washed hands and placed gloves on. **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter, pan of tofu 72F. Tofu placed out approximately 30 minutes prior. Tofu reheated 179F. **Corrected On-Site**