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. Sanitizer reading of the dishwasher 00ppm chlorine. Manager stoped using the dishwasher, set up the three compartment sink to properly sanitize and called the technician. **Warning**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing their hands. Employee rewashed the dishes and washed their hands. **Corrective Action Taken** **Warning**

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 handled the trash can then clean pans without washing their hands. Employee removed the pans to be sanitized and washed their hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (55F-Cold holding) Swiss cheese (61F – Cold Holding); Salmon (60F – Cold Holding); Chicken (56F – Cold Holding); Cut tomatoes (55F – Cold Holding); Cooked onions (57F – Cold Holding); Cooked artichokes (58F – Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 2 hours. Employee placed the items stored above the fill line in the bottom section of the reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**