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. -0ppm, manager called for immediate service **Corrected On-Site** **Repeat Violation**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen and placed personal food/drinks inside cooler and began working handling food for establishment without washing hands

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. -raw beef filets above cut produce inside cooler across from wok -Raw animal food/shell eggs stored on top of keg inside walk in cooler. -raw chicken above cut vegetables on hibachi chef cart

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 49F, raw beef filets 48F, less than 2 hours above fill line. -butter 56F sitting above recommended fill level from equipment manufacturer inside cooler across from wok leas than 2 hours. Employee placed down below to cool down **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. -chemical spray bottle hanging over rim of hand sink at entrance to sushi bar