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 at (Chlorine 0ppm)operator primed system rechecked at (Chlorine 100ppm) **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. Employee at front counter handled cash and without washing hands employee handled a clean plate and grabbed tongs to place a muffin on plate. Discussed with operator employee washed hands. **Corrected On-Site**

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At sandwich station butter on time is a public health control not time marked. Per operator product out for approximately 1 hour and added time label. **Corrected On-Site**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table cooked eggs (130F – Hot Holding) per operator product cooked on griddle approximately 15 mins ago and held on steam table. Operator moved product back to griddle to reheat to 165+F. **Corrective Action Taken**