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. 0ppm, colored tubes not in correct chemical buckets, operator swapped detergent and sanitizer tubes correctly, primed sanitizer line and retested at 50ppm. **Corrected On-Site**

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Both employees on cooks line cracked eggs onto flat top and changed gloves then started playing other food orders no Handwashing occurred. **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee battered raw chicken on cooks line changed gloves then started cutting bread, no handwashing occurred. **Warning**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking on cooks line wiped gloved hands on pants then continued cooking food on stove top. **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 prepping thyme off of twigs, thyme is used for garnishing food items, employee placed on gloves. **Corrected On-Site**

High Priority – Evidence of mop/cleaning wastewater dumped onto ground. When asked where the mop sink is located the person in charge stated they throw mop water outside on the ground. Inspector pointed out the mop sinks location by Handwash sink in dry storage area.

High Priority – No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. In house cold smoked salmon, cured egg yolk, and vacuum sealed beef. Operator has been placed on warning multiple times for the special processes but has not submitted any process waiver or haccp plan for these same items.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice dated 2/9, cooked veggies 2/12, cooked mushrooms 2/12, and feta 2/10. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (81F – Cold Holding) item at room temperature on cooks line. beef (47F – Cold Holding); item in bag inside cooler drawer on cooks line. butter (54F – Cold Holding); on cooks line at room temperature. lettuce (52F – Cold Holding); tomatoes (48F – Cold Holding) items in flip top portion of cooler, cold air vents are not covered therefore when cooler is open the cold air is just escaping into the air of the restaurant. **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese gravy (128F – Hot Holding); hollandaise (132F – Hot Holding) items in steam table for 2 hours, gaps in steam table to where the steam is escaping.

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 20pm, operator added water to dilute solution, retested at 100ppm. **Corrected On-Site**