Louie's Bistro

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. Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in counter top cooler out of temperature: slice cheese 47F cold holding, cut tomatoes 50F cold holding. Employee stated items had been placed out 1 hour prior, then returned items to reach-in cooler. **Corrective Action Taken**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter tub and wrap portions on counter by toasters no time marked on them. Employee stated items had been out 3.5 hours. Then marked time on them. Operator corrected above issues to meet inspection standards. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training certification presented did not correspond to current staff.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written Time control sheet presented only had page 1 of 3.

Intermediate - Spray bottle containing toxic substance not labeled by 3 compartment sink.