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. Dishwasher (Chlorine 0ppm) operator fixed to 100 ppm **Corrected On-Site**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left cook line; touched pen to make notes; went back to cook line and touched clean plates ; Operator educated ; employee washed hands and placed gloves on; **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. Employee touched with bare hands cooked spring rolls, placed on the plate and processed to deliver food to the customers- at expo line ; operator educated; employee washed hands; operator provided tongs ; **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shrimp over bamboo – all not commercially packaged in reach in freezer by dishwasher Reversed **Corrected On-Site**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seeweed and sauces Raw tuna over cooked shrimp in cooler at sushi station Operator reversed **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. green curry (45F – Cold Holding); red curry (45F – Cold Holding) in reach in cooler at cook line; food not prepared or portioned today ; food stored on top of other food container ; food moved on the bottom; food out of temperature for approximately 1 hour; **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (101F – Hot Holding); on the stove ; as per operator food out of temperature for approximately 1 hour; operator turned on the flame to reheat to 165 spring rolls (108F – Hot Holding) at expo line; as per operator food on 4 hour plan; food not listed on the plan; operator added ; **Corrective Action Taken**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm); operator fixed to 100 ppm. **Corrected On-Site**