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. 0ppm, operator changed chemical bucket. Recheck 100ppm. **Corrected On-Site** **Warning**

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 preparing sandwich placed lettuce, tomato and bacon on bread with bare hands. Discussed with employee. **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. macaroni salad (50F – Cold Holding); potato salad (46F – Cold Holding); cut tomatoes (48F – Cold Holding); shredded cheese mix (48F – Cold Holding); sliced ham (50F – Cold Holding); sliced turkey (48F – Cold Holding); sliced American cheese (53F – Cold Holding); sliced Swiss cheese (51F – Cold Holding) **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. macaroni salad (50F – Cold Holding); potato salad (46F – Cold Holding); cut tomatoes (48F – Cold Holding); shredded cheese mix (48F – Cold Holding); sliced ham (50F – Cold Holding); sliced turkey (48F – Cold Holding); sliced American cheese (53F – Cold Holding); sliced Swiss cheese (51F – Cold Holding) In reach in cooler at cook line. Ambient temperature 51F. No documented temperature monitoring. See stop sale . **Warning**