High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Advised operator to set up three compartment sink with wash, rinse and sanitizing solution. Operator fixed to Chlorine 100ppm.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched face/body, put gloves on, then proceeded to handle clean utensils. Advised operator, employee washed hands **Corrected On-Site**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At Reach-in Freezer; Raw fish stored above sausages. Operator fixed **Corrected On-Site**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top Cooler;ham (49F – Cold Holding) Per operator not prepared or portioned today Held in overfilled container in cooler for less than two hours. Operator made smaller portions and moved to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Reach-in Cooler; sliced tomatoes (53F – Cooling)since 9:15@9:37, @10:38 same At this current rate item will not reach 41F within four hours. Operator moved to quick chill **Corrective Action Taken**