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 tested at 0ppm Inspector requested that operator set up the 3-compartment sink for sanitation until the dish machine is fixed. Employee set up 3-compartment sink and tested sanitizer at 200ppm **Corrective Action Taken**

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. Employee placed parmesan cheese on pizza after it was cooked and pulled from oven. Employee placed pizza back in oven, washed hands, and placed gloves on.