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 sanitizing improperly during time of inspection due to sanitizer bucket empty of chlorine sanitizer. Sanitizer tested at 0ppm. Employee set up three compartment sink with chlorine sanitizer. Chlorine tested at 50ppm in three compartment sink at time of inspection.

High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on soiled apron. Discussed with employee. Employee rewashed hands at time of inspection. **Corrected On-Site**

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 10 seconds at kitchen hand washing sink. Discussed with employee. Employee rewashed hands for less than 10 seconds.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle Ready to eat tandoori flat bread with bare hands. Employee used bare hands to cut tandoori into pieces and place into basket for service. Discussed with employee not to use bar hand contact with Ready to eat foods. Employee prepared fresh tandoori at time of inspection. **Corrected On-Site**

High Priority – Employee washed hands with no soap. Observed employee wash hands without soap at kitchen hand washing sink for less than 10 seconds. Discussed with employee proper handwashing. Employee rewashed hands with soap and water immediately after. **Corrected On-Site**

High Priority – 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/ **Repeat Violation** **Admin Complaint**

High Priority – Nonfood-grade bags used in direct contact with food. Raw chicken stored inside shopping bags in both Reach in freezers. **Repeat Violation** **Admin Complaint**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked whole potatoes, sauces, and raw lamb inside Walk in cooler. **Repeat Violation** **Admin Complaint**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee did not change gloves when soiled and instead wiped gloved hands and arms clean with wiping cloth. Employee wiped hands with wiping cloth then proceed to roll out dough for tandoori flat bread. Discussed with employee. **Corrective Action Taken**

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Employee used bare hand contact to cut and serve fresh cooked tandoori flat bread.