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 the chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitization. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over waffle mix in the reach in cooler at the entrance to the cook line. Observed raw cracked egg mix stored over cooked lobster in the reach in cooler at the end of the cook line. Observed raw sausage stored over cooked sausage in the walk in cooler. The operator properly stored the above raw foods. **Corrected On-Site** **Warning**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle a cell phone then handle clean dishware without changing gloves and washing hands.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (47F – Cold Holding); cooked ham (46F – Cold Holding); French onion soup (45F – Cold Holding); raw chicken (46F – Cold Holding); sliced cheese (46F – Cold Holding); heavy cream (45F – Cold Holding); raw shell eggs ambient (46F – Cold Holding) in the walk in cooler. The daily temperature check log recorded an ambient temperature of 39 in the morning. The operator will monitor temperatures. Observed egg salad (46F – Cold Holding); raw chicken (44F – Cold Holding); cut tomatoes (50F – Cold Holding); shredded cheese (53F – Cold Holding); cut lettuce (54F – Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods have been stored for approximately 2.5 hours. The operator moved the foods to another reach in cooler. **Corrective Action Taken** **Warning**