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. Sanitizer reading of the dishwasher 00ppm. Manager stoped using the dishwasher, set up the three compartment sink for proper sanitizing and called the technician. **Warning**

High Priority – Employee cracked raw shell eggs and then handled clean equipment without washing hands. The employee properly washed their hands **Corrected On-Site** **Warning**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands. **Warning**

High Priority – Employee washed hands with no soap. Employee washed their hands without soap. The employee properly washed their hands. **Corrected On-Site** **Warning**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then clean silverware without washing their hands. Server removed the silverware to be sanitized and washed their hands. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (53F – Cold Holding) stored at room temperature on the cook line. Employee stated the egg had been stored at room temperature for approximately 10 minutes. Employee placed the eggs in the reach in cooler. **Corrective Action Taken** **Warning**