HOOTS

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator stated dish machine does chemical and high temperature. Tested to times at 155 f and 140 f discussed with operator to use three compartment sink.

Basic - Old labels stuck to food containers after cleaning. Dish storage shelf.

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. Observed at 0 ppm. Instructed operator to use three compartment sink wash rinse sanitize.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Discussed with employee the importance of hand washing. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on prep table on front service line.

Basic - Employee eating while preparing food. Employee drinking on service line while bagging food.