High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands after washing knife only 7 seconds and went to make coffee, explained to him and he washed hands properly **Corrected On-Site**

High Priority – Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee dipped knife only in sanitizer after washing it, explained to him and he washed hand, explained to him and he placed it back in sanitizer **Corrected On-Site**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 by coffee area

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw turkey hamburgers in box on shelf above cooked meatballs in open bag, upright freezer, employee placed them on shelf **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter on counter, explained time as public health control, employee wrote time on **Corrective Action Taken**

High Priority – Toxic substance/chemical improperly stored. Cleaners above clean dishes at triple sink

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. +200 ppm chl in triple sink, test strip very dark blue, explained to employee, he diluted it to 100 ppm **Corrected On-Site**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in triple sink, test strip very dark blue, explained to employee, he diluted it to 100ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**