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. Observed small dishwasher machine at 0ppm chlorine. Person in charge will place work order with eco lab. Establishment has secondary machine tested at 100ppm and multiple quat sinks at 200ppm

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. Observed prep cook cutting water melon without gloves on. Prep cook touched water melon without gloves. Discussed with employee and they immediately washed hands and placed gloves on. No visual contamination observed. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked spinach (69F – Hot Holding). Spinach is roasted and use as garnish. Provided time control paper work for person in charge. **Repeat Violation** **Admin Complaint**