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. Chlorine sanitizer 0 Ppm. Machine needed to be primed. Rechecked 100 Ppm. **Corrected On-Site**

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching phone then place on gloves and engage in food preparation without washing hands. Explained to employee proper hand washing. Employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breakfast potatoes (115-125F – Hot Holding); grilled onions (86F – Hot Holding) on flat top stove per employee held less than 4 hours employee placed on flat top to reheat to 165F **Corrective Action Taken**