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 chlorine sanitizer reading 00ppm. Employee called the technician and set up a sanitizer bay in the three compartment sink. **Corrective Action Taken** **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands. **Corrective Action Taken** **Warning**

High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment without washing hands upon returning to employee area. Employees washed their hands and removed the equipment to be sanitized. **Corrective Action Taken** **Warning**

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature on a shelf under the preparation table on the cook line. Employee stated the eggs had been stored at room temperature for approximately 1 hour. Employee placed the eggs in the reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**