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 called technician and setup Triple Sink (Chlorine 50ppm) for sanitizing. Operator changed sanitizer bucket Secondary test ; Dishwasher (Chlorine 50ppm). **Corrected On-Site**

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee wrapping a ready to eat sandwich with bare hands. Employee discarded sandwich and put gloves on. **Corrective Action Taken**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed beef pastry (115F – Hot Holding); ham pastry (110F – Hot Holding); chicken pastry (115F – Hot Holding) Operator turned up temperature setting of warmer. **Corrective Action Taken**