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 chlorine strength at 0ppm ,main unit. Operator set up 3 compartment sink and called service technician. **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 dishwasher handled dirty dishes then handled clean sanitized equipment without washing hands.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed raw tuna stored above cooked rice located in the walk-in freezer.