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). Operator agrees to manually sanitize dishes in triple sink. **Corrective Action Taken** **Warning**

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At sushi bar; employee entered through door from kitchen, wiped hands on pants then put on gloves and began preparing food without washing hands. Discussed with employee who then washed hands and changed gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. At Sushi Bar; Employee touched raw fish then handled ready to eat/cooked sushi without washing hands. Discussed with Operator, who then discussed with employee. Employee washed hands. **Corrected On-Site** **Warning**

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear/earpiece and then continued preparing food without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. At Prep Area;Employee handled ready to eat deserts with bare hands Discussed with employee who then washed hands and put on gloves **Corrected On-Site** **Warning**

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At Sushi Bar; Employee rinsed plates at prep sink with water and then reused without sanitizing. Discussed with Operator, Operator removed dishes to be washed, rinsed and sanitized. **Corrective Action Taken** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; Raw shell eggs stored over ready to eat cut peppers Discussed with operator Operator removed shell eggs to lower shelf **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler; raw chicken over raw beef. Operator moved raw chicken below beef. **Corrected On-Site** **Warning**

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee removed soiled dishes from buffet and then handled clean plates of food to take to buffet without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Warning**