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 changed out empty bucket of sanitizer and reran a couple of cycles. Res tested at 100 ppm **Corrected On-Site**

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. Employee using cell phone, then put on gloves without washing hands and started to work with soup. Discussed with operator

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (48F – Cold Holding) in top of flip top reach-in cooler at closed end of cookline. Observed potatoes stored above chill line of cooler. Operator removed items and placed in bottom of reach-in cooler to chill. Retemped at end of inspection at 43F. Also, cut melon (45F – Cold Holding) in walk-in-cooler. Operator stated walk-in-cooler was in defrost mode a little earlier and employees coming in and out preparing for shift.. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**