AJI LIMON TASTE OF PERU

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood mix 45F cold hold, raw shrimp 50F cold hold less than 4 hours. Operator placed ice on top. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris on cutting board across from handwash sink in kitchen and can opener. Operator cleaned cutting board and can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub brush stored in front service handwash sink. Educated operator on handwash sink inly. Operator removed brush. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food not stored at least 6 inches off of the floor. Observed metal trays of frozen seafood stored underneath shelving in walk in freezer.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat soup. Operator moved to proper storage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand wash sink at front counter.

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. Provided operator with proper form. Employees read and signed. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Johanna expired 5-27-25, Raizza expired 5-27-25, Joan expired 6-10-25, and Martina expired 5-27-25.

Basic - Bowl or other container with no handle used to dispense food. Plastic container in rice with no handle in back kitchen area.

Intermediate - Handwash sink not accessible for employee use at all times. Sink at the kitchen entrance was blocked by a large trash can. Employee moved it away from the sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal sweatshirt was stored on top of a bag of rice. Employee moved away from food. Corrected On-Site

Basic - Food stored on floor. Cases of beef were stored directly on the floor in the walk-in freezer.

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. Supply bucket was empty. Replaced solution and primed machine which then achieved proper ppm. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of cooked eggs and shell eggs observed stored on a counter in the kitchen less than four hours. Operator returned to the cooler. pan of cooked eggs (78F - Cold Holding); shell eggs - ambient (78F - Cold Holding) Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed one unlabeled spray bottle at the front counter and one at the dish washing sink.

Basic - No handwashing sign provided at a hand sink used by food employees next to the three-compartment sink.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door to the kitchen is propped open.

Basic - Single-service articles not stored inverted or protected from contamination. Pans were turned over for prooer protection. Corrected On-Site

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 chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator changed and primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored over French fries in reach in cooler at cook line. Operator switched eggs to bottom shelf. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. Corrected On-Site

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

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. Operator completed form. Corrected On-Site

Basic - Accumulation of debris on top of warewashing machine.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Operator with Clean up Form DBPR HR 5030-104 via email. Corrective Action Taken Warning - From follow-up inspection 2023-06-15: Time Extended

Intermediate - - From initial inspection : 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. Provided Operator with Employee Reporting Agreement DBPR Form HR 5030-103 via email. Corrective Action Taken Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed threshold and gasket missing to bottom of walk-in cooler door. Light is visible coming from inside cooler from beneath door. Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2023-06-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water tap at near end cook line handwash sink in disrepair, does not turn on. Warning - From follow-up inspection 2022-12-08: Time Extended

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 (Chlorine 0ppm) by chlorine test strips, chlorine sanitizer for dish machine was empty. Operator set up manual sanitation in 3-compartment sink, 200ppm quaternary sanitizer until chlorine sanitizer for dishwashing machine could be replaced. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rubbing hands together for less than 5 seconds. Educated operator on proper handwashing techniques.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub gloves on apron and handle food without washing hands. Educated operator on proper handwashing techniques and glove usage.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 4# cooked lentils dated as prepared on 8/27/2021, today is 9/9/2021.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 4# cooked lentils dated as prepared on 8/27/2021, today is 9/9/2021.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at front of kitchen is blocked by garbage can.

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/. No currently certified food service manager in establishment at time of inspection with more than four employees handling food.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees hired over 60 days with no food handler training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes in walk-in cooler with no date label, per operator potatoes were cooked on Sunday. Operator labeled the potatoes with the correct date. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of chemical at dishwashing machine not labeled. Operator labeled the bottle. Corrected On-Site

Basic - Food stored on floor. Observed bags of ice and bin of raw beef stored on floor of walk-in freezer. Observed bins of rice and flour stored on floor in back of kitchen. Discussed the importance of keeping food stored off of floor with operator. This is a repeat violation from 1/7/2021. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at rear of kitchen. Provided operator with handwashing sign, operator hung the sign at the sink. Corrected On-Site