High Priority – Observed: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm. **Corrected On-Site** **Warning**Priority: High Priority

High Priority – Observed: 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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 100ppm. **Corrected On-Site** **Warning** Priority: High Priority

High Priority – Observed: 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, then handled clean/sanitized dishes while removing from dishwasher, placing to dry/store without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning** Priority: High Priority

High Priority – Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Establishment changed ownership. No license for new owner. **Warning** Priority: High Priority

High Priority – Observed: Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At chest freezer; opened box of raw shrimp stored over ready to eat frozen drink mixes. At upright freezer; plastic wrapped portioned raw steak and raw pork stored over ready to eat empanadas. Operator moved raw below ready to eat. **Corrected On-Site** **Warning** Priority: High Priority

High Priority – Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 2 rodent droppings on bar top corner by wall. Approximately 6 rodent droppings on shelf under bar corner by wall. Approximately 6 rodent droppings in kitchen dry storage area shelves on single service napkin box. Advised Operator to remove droppings, clean/sanitize areas. **Warning** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made tomato sauce (70F – Hot Holding). Operator stated house made tomato sauce reheated prior to being placed in steam table, held less than 2 hours, moved to be reheated to 165F and held at 135F or above. **Corrective Action Taken** **Warning** Priority: High Priority