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. Tiki bar 0 ppm cl **Warning**

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. Cook adding salad ingredients with bare hands. **Warning**

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insects next to thawing fish **Warning**

High Priority – Rodent activity present as evidenced by rodent droppings found. – Approximately 10 on bottom prep table shelf below sink with thawing fish. – 1 on the floor in front of bag in the box soda. – 1 in a container with dirty knives **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – Improperly iced Alfredo, scampi 57-59F. Operator iced more fully. – ranch made with buttermilk 68F in a squeeze bottle out for approximately 3.25 hours. operator discarded – in cookline drawers on the right side, cheese 47F, burgers 48F, raw fish 45F and 47F. Stocked within previous 3 hours per operator – walk in cooler Cole slaw 47F, butter 40F, tcs ranch 45F, cooked wings 48F, pasta 48F, Alfredo 43F. Items in cooler overnight per operator. Door left open for deliver prior to inspection per operator. **Warning**