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) in bar after running and priming three times. Also Dishwasher (0ppm chlorine) in main kitchen after running three times. Operator set up manual sanitation in 3 compartment sink, 50ppm chlorine. Operator instructed staff to discontinue using machines. **Corrective Action Taken** **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee coming in from back door to kitchen with gloves still on, begin to work with food no glove change or handwash. Spoke with employee, employee removed gloves and properly washed hands before resuming work. **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw shrimp. Operator rearranged items for proper food storage. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line ice bath housemade tomato salsa (52F – Cold Holding) for 1 hour 30 minutes per operator. Operator time marked salsa for 4 hour discard; provided operator with time as a public health control form via email. **corrective action taken** Also Tall white reach-in cooler cook line right:; cooked corn (45F – Cold Holding); cooked tripe soup (45F – Cold Holding); cooked tripe menudo (45F – Cold Holding) for 3 hours per operator. Operator iced down foods and moved to walk-in cooler for rapid cooling. **Corrective Action Taken** **Warning**