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. At 0 ppm chlorine. Operator moved sanitation procedures to3 compartment sink 200ppm quaternary **Corrected On-Site** **Warning**

High Priority – Employee handled soiled equipment ( dirty dishes dishwasher )or utensils and then engaged in handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site** **Warning**

High Priority – Employee touched bare body part( mouth)and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw chicken over French fries reach in freezer on cook line. Raw chicken over potatoes cake in walk in freezer Operator stored properly **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoke salmon over cooked roasts beef inside display case front counter Raw shell eggs over cooked pasta inside flip top cooler cook line Operator stored properly **Corrected On-Site** **Warning**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw chicken over raw beef inside reach in freezer Operator stored properly **Corrected On-Site** **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside flip top cooler next to steam table Potatoes cake 49F cold holding, ham 49F cold holding, hollandaise sauce 49F cold holding , cheese 49 F cold holding Per operator stored since yesterday. Per operator not prepared or portioned today.see stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside flip top cooler next to steam table Potatoes cake 49F cold holding , ham 49F cold holding, hollandaise sauce 49F cold holding , cheese 49F cold holding Per operator stored since yesterday. Per operator not prepared or portioned today.see stop sale. At Standing Glass door, cooler on deli sandwiches station waffle batter with eggs (49F – Cold Holding) brisket (49F – Cold Holding); cornbeef (49F – Cold Holding); slice cheese (49F – Cold Holding); corn beef (51F – Cold Holding) sour cream (49F – Cold Holding) * Per operator items stored for approximately 2 hours. Per operator not prepared or portioned today. Operator moved items to walk in cooler and closed doors **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; sausage gravy (122F – Hot Holding); mushroom gravy (130F – Hot Holding) Next to heat lamp sausages (95F – Hot Holding) Per operator held for less than an hour. Advised operator to reheat to 165+F. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At Cookline; mash potatoes (94F – Reheating) Per operator item just finished reheating Advised operator who moved to reheat to 165+F **Corrective Action Taken** **Warning**