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. **Warning**

High Priority – Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. **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 touching toast with bare hands. **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw ground beef stored over donuts in reach in cooler. **Warning**

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 mark. -Potatoes at cookline **Warning**