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. Dish machine tested at 0ppm chlorine. Sanitizer switched, dish machine can not be manually primed. Triple sink set up at 100ppm chlorine. Employee manually sanitizing wares. Operator called for service **Corrective Action Taken** **Warning**

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw burger then proceed to handle buns without changing gloves and washing hands. Discussed with operator and employee. Employee changed gloves and washed hands **Corrective Action Taken** **Warning**

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger stored above raw mahi in cook line drawers under flat top. Operator reorganized **Corrected On-Site** **Warning**