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. 10 ppm Operator primed machine and ran again- corrected to 50 ppm **Corrected On-Site** **Repeat Violation**

High Priority – Operating with an expired Division of Hotels and Restaurants license.

High Priority – Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings under three compartment sink Operator swept and sanitized the area. 2 rodent droppings under microwave cart next to reach in cooler in kitchen Operator swept and sanitized the area. Operator states pest control was here on 1/22 addressing the issue. Corrective Action Taken** **Corrective Action Taken**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and oil sitting on counter Butter pats sitting on counter

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter of cooks line- Angel hair 47 F rechecked 44F Fettuccine 47 F rechecked 44F Spaghetti 47F rechecked 44F Cooked yesterday, put on the counter at 12:30. Operator checked temperature before displaying and all items were under 41F. Operator put into the freezer to Discussed cooling guidelines with operator the pasta quickly. 3 door reach in cooler- Butter-52F -above the rim of the cooler. Rechecked 46 Operator. Moved to freezer. Walk in cooler- Tortellini 46 F Cut tomatoes 46 F Meat sauce 47 F Alfredo sauce 47F Operator states temperatures were taken today at 11and all food was a under 41F. Operator opened the freezer door and added ice to the food. Sitting on counter in pizza station – Garlic and oil 77 F see stop sale Butter pats 60 F see stop sale **Corrective Action Taken** **Repeat Violation**