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 reading of the dishmachine reading 00ppm. Manager stoped using the dishmachine.Operator set up the 3 compartment sink to properly sanitize equipment until the dishmachine is repaired, and called the technician. **Warning**

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish, changed gloves and then clean equipment without washing their hands. Employee washed their hands and changed their gloves. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Jalapeño wing sauce (heat treated peppers) (71F – Cold Holding); Cesar cream wing sauce (70F – Cold Holding) stored at room temperature on the cook line. Chef stated the sauces had been stored at room temperature for approximately 2 hours. Chef placed the sauces in the reach in cooler. **Corrective Action Taken** **Warning**

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**