CEVICHE POINT

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning - From follow-up inspection 2026-03-26: Same- Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Sign provided to operator Warning - From follow-up inspection 2026-03-26: Same- Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Replaced during inspection. Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not within the intended measuring range of use.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Sign provided to operator. Repeat Violation

Basic - Water leaking from Triple sink faucet.

Basic - Working containers of flour removed from original container not identified by common name. Labeled during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at the flip top cooler uncooked shrimp (48F - Cold Holding). As per operator not prepared or portioned today. As per operator out of temperature since purchase in flip top cooler for since 11:30 am. Operator moved to walk in cooler on ice bath.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store cups and dirty mugs. Operator moved. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Operator did not have soup at sink.

Basic - Bowl or other container with no handle used to dispense cooked rice and flour.

Basic - Current Hotel and Restaurant license not displayed. License not displayed in establishment.

Basic - Floor soiled/has accumulation of debris. Floor has stained from spilled food juices.

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service items/ boxes stored in the private bathroom.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not air dried properly. Operator stored in bucket.

Basic - - From initial inspection : Basic - Food stored in a prohibited area. At bathroom area- soda cans, juice, and crackers stored in bathroom. Warning - From follow-up inspection 2025-06-18: At bathroom area- onions and juice stored in bathroom Time Extended - From follow-up inspection 2025-08-20: At bathroom area- bag of onions and bag of rice stored in bathroom. Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked eggs then proceeded to handle clean plates without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw fish stored above fried plantains and ready to eat yuca balls. PIC removed and stored appropriately. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at both sinks. PIC replaced paper towels.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing degreaser on top of dish machine.

Basic - Stored food not covered. Observed in reach in cooler yuca and cooked plantain stored uncovered. PIC covered items. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - Raw eggs stored over ready to eat passion fruit - Raw scallops stored with ready Calamari PIC removed and stored appropriately. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by cardboard box and buckets. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed potatoes cooked September 17th not date marked. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored on prep table next to reach in cooler. PIC removed and stored appropriately. Corrected On-Site Warning

Basic - Food stored on floor. Observed bucket of oil stored on floor next to cook line. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In use utensil stored in standing water at 81F. PIC discarded water. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for license. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored next to unwashed potatoes in reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of fresh cheese. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in and next to hand-wash sink in kitchen. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (42-45F - Cold Holding); muscles (42-46F - Cold Holding. Per operator, items were out of temperature for approximately 45mins. Items were packed above fill line. Top portions placed in low boy to rapid cool. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed fresh cheese prepared more than 24 hours not date marked in reach-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with empty cartons.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink used to hold dirty sauce bottle. Observed hand wash sink used to hold raw shell eggs.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing degreaser at front counter.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to scoop uncooked rice. Observed no handle bowl used to portion cooked rice.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. R- each-in cooler - Observed raw calamari over prepared ready to eat sauce. - Observed raw shell eggs stored on top of ready to eat cancha. Employee removed eggs from cancha and stored appropriately. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler Observed raw chicken stored over raw beef.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or - kitchen next to hand wash sink Observed eggs holding at room temperature. Per operator, items have been out of cooler for approximately 20mins. Employee placed eggs in reach in cooler to allow rapid cooling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. - Kitchen Observed hand wash sink blocked with bucket of cancha.

Intermediate - Handwash sink used for purposes other than handwashing. - Kitchen Observed hand wash sink used to hold dirty pans. Employee removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine used at three compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Kitchen Employee replaced. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice. Employee removed bowl. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on top of rice cooker. Employee removed. Corrected On-Site

Basic - Food stored on floor. - Kitchen Observed a bucket of corn stored on floor next to hand wash sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water at 73F.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. - Flip top cooler preparation table Observed wet wiping cloth on prep table.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the upright reach in cooler raw poultry is stored on top of and with whole muscle beef.

Intermediate - Handwash sink not accessible for employee use at all times. 5here are multiple item stored inside the hand washing sink at the front counter. The hand washing sink in the kitchen is blocked by empty cardboard boxes and containers of ole fry grease. Operator cleared both hand sinks. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. The hand sink in the kitchen is used as a dump sink as evidenced by a buildup of food debris and grease on the inside.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink in the kitchen.

Intermediate - No soap provided at handwash sink. There is no soap at the hand sink in the kitchen.

Basic - Bowl or other container with no handle used to dispense food. There is a bowl inside of a rice cooker. Operator removed the bowl. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. The ceiling at the front counter is not smooth and easily cleanable, employees prepare individual condiments in this area.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. There are cases of limes stored on the floor at the front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters and the stainless steel wall behind the wok burner in the center of the cook line.

Basic - Single-service articles improperly stored. There are cases of to go containers, to go cups and cup lids stored on the floor across from the bathrooms in the back hallway.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towl hanging on the edge of a garbage can behind the front counter.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. choclo (88°F - Hot Holding) Observed on stove with heat off. Operator reheated choclo to 165°F and turned low flame on to maintain above 135°F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed items stored in handwash sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

Intermediate - No soap provided at handwash sink.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face mask while working with food items at cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired as of 12/01/2021 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food; AND Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs and chicken stored above ready to eat potatoes and improperly stored with chicken above eggs. Employee removed chicken and stored at bottom of cooler and stored eggs above and stored potatoes above items in cooler. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - A) Handwash sink used for purposes other than handwashing. Observed soap and sponge in hand sink at front counter. Employee removed items from sink. B) Handwash sink not accessible for employee use at all times. Observed handwash sink in rear kitchen blocked by cardboard and other items. Repeat Violation

Intermediate - A) No paper towels or mechanical hand drying device provided at handwash sink in kitchen. B) Soap dispenser at handwash sink not working/unable to dispense soap in kitchen.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves with clean pots and pans under Cookline. Employee removed cardboard. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on cutting board in kitchen. Employee removed and stored appropriately. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed container of potatoes stored in floor. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil on cook line unlabeled. Employee labeled appropriately. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above potatoes, fruit juice in reach in prep cooler. Operator removed and stored appropriately Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Operator explained proper handwashing to employee and had employee use hand sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in kitchen blocked by items stored in sink. Operator removed items and restored access to sink. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed potatoes in box stored on floor in kitchen. Operator removed and stored on bus tub to keep atleast 6 inches off the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of reach in cooler in kitchen with dust and food build up.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers not inverted in kitchen stored on shelves. Operator inverted at time of inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and sugar in kitchen unlabeled. Operator labeled at time of inspection. Corrected On-Site