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. Front counter – Dishwasher (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. **Warning**

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs then changed gloves and touched ready to eat cheese without washing hands. Reviewed proper procedures and employee washed hands and put on new gloves. **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. Observed employee touching washed oranges for juice machine with bare hands. Reviewed proper procedures. Employee washed hands and discontinued juicing. **Corrected On-Site** **Warning**

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline – Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Warning**