High Priority – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Unit is self-sufficient and does not have any sanitizer in unit.

High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. -Observed package of shredded cheese stored in white cooler in unit on small amount of ice-65°. Manager states package of cheese has been stored in cooler for approximately 1.5 hours. Manager moved cheese to reach in cooler. -Observed in white cooler stored outside on table for customer self-serve, sour cream-52° and cut lettuce- 43-52°. Manager states items have been stored in cooler for approximately 1.5 hours. Discussed placing more ice in cooler or using time as a public health control. Provided time as a public health control form to operator. **Corrective Action Taken** **Repeat Violation**

High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches in cabinet under three compartment sink, observed approximately 1 live roach on roach trap paper under handwash sink located to right of three compartment sink, observed 1 live roach on roach trap paper located in cabinet under steam table, observed 1 live roach on wall to right of handwash sink. Manager started to discard trap paper and started to kill and dispose of roaches. **Corrective Action Taken**