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. Dish machine reading 00ppm chlorine. Chef replaced the empty container of sanitizer and ran the machine several times, new reading 100ppm chlorine. **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 picked an item of the floor them handed clean equipment without washing their hands. The employee properly washed their hands. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat sauces and soup in the walk in cooler. Chef removed the fish. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were stored stacked above the fill line of the pans in the top section of the make table in the back preparation area Cooked penne (53F – Cold Holding); Cooked fettuccine (54F – Cold Holding); Cooked potatoes (55F – Cold Holding); Cheddar cheese (53F – Cold Holding). Chef stated the items had been in the reach in cooler for approximately 30 minutes. Chef placed the items in the bottom section of the reach in cooler. Cooked onions (68F- Cold Holding); Butter (67F – Cold Holding) stored at room temperature on the cook line. Chef stated the items were stored at room temperature for approximately 1 hours. Chef placed the items in the reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**