High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm. **Corrected On-Site**

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 soiled dishes while scraping, washing and rinsing and then handled clean and sanitized dishes while placing to dry/store without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority – Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving prepackaged unpasteurized pineapple juice with ginger. See stop sale. Operator stated will no longer offer products for sale to customers. **Admin Complaint**

High Priority – Food in a hermetically sealed container received from an unapproved source. Multiple juice products containing temperature control for safety ingredients without required label/information; nutrition information/date packaged/expiration/address. See stop sale. Operator stated will no longer offer products for sale to customers. **Admin Complaint**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At reach in freezer; opened bag of raw shrimp stored over cooked meat pies. Operator moved raw shrimp to bottom shelf. **Corrected On-Site**

High Priority – Stop Sale issued due to food originating from an unapproved source. Food in a hermetically sealed container received from an unapproved source. Multiple juice products containing temperature control for safety ingredients without required label/information; nutrition information/date packaged/expiration/address. Establishment receiving prepackaged juice that is not pasteurized or otherwise treated to attain a 5-log reduction in pathogens. Establishment receiving prepackaged unpasteurized pineapple juice with ginger. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line display cabinet; meat pie (118F – Hot Holding); cooked chicken (128F – Hot Holding). Operator stated reheated/cooked prior to being placed in cabinet, held less than 1 hour, moved to be reheated to 165F. **Corrective Action Taken**