High Priority – Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly Advised operator on proper sanitation and to set up triple sink to wash rinse and sanitize at time of inspection. **Warning**

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/ **Warning**

High Priority – Live, small flying insects found. Observed approximately 5 small flying insects flying around dish pit and landing on canned items at dry storage shelf in back kitchen prep area. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station flip top reach in cooler- sausages (54F – Cold Holding); pizza sauce (52F – Cold Holding); shredded cheese (52F – Cold Holding); cooked chicken (52F – Cold Holding) the operator did not prepared her portion today and left out of temperature for approximately 2.5 hours Advise operator to move foods into cooling unit or another proper cooling method to bring temperatures down to 41 within 1.5 hours **Corrective Action Taken** **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen: cooked onions (90F – Hot Holding); tomato sauce (110F – Hot Holding) per operator food left out of temperature for approximately 2 hours Operator placed heating element on steam table to heat items **Corrective Action Taken** **Warning**