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 found chemical bucket under machine empty. Operator replaced with new chemical. Machine ran one cycle and tested at 50ppm chlorine. **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 sort and stack dirty dishes then went to walk in cooler, brought raw meat to the kitchen and placed meat in reach in cooler then finished getting a take out order together without changing gloves or washing hands.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer in kitchen at 118F. Operator states rice placed in warmer approximately 30 minutes prior. Operator reheated rice to 207F. **Corrective Action Taken**