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. Dishwasher (Chlorine 0ppm) after running and priming three times, replacing chlorine. Operator set up manual sanitation in triple sink, chlorine 100ppm. **Corrective Action Taken** **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 handled ready-to-eat pizza slice for customer after removing from oven with bare hands. Spoke with operator about use of gloves and utensils to avoid bare hand contact with ready-to-eat foods. **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter cooked pizza slice with cheese (110F – Hot Holding) for 15 minutes per operator. Operator states pizza by the slice is discarded every 2 hours. Provided operator time as a public health control form and discussed use. **Warning**