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. Dishwasher – main (Chlorine 0ppm) – operator primed unit. Chlorine 100ppm. Dishwasher – bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing. **Corrective Action Taken** **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 cutting cooked duck for customer order using bare hands. Reviewed proper procedures and employee washed hands/put on gloves. **Corrected On-Site** **Warning**

High Priority – Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler – Raw shell eggs stored over ready to eat vegetables. Operator stored all items properly. **Corrected On-Site** **Warning**

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook wash hands with gloves on and proceed to cook. Reviewed proper glove use. Cook washed hands and put on new gloves. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline – flip top – raw chicken (43-47F); cooked shrimp (50F); raw shrimp (48F); raw beef (48-50F). Per operator some items held in unit overnight (over 4 hours) and some items placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator placed items in ice to quick chill. **Corrective Action Taken** **Warning**