CEVICHE MIAMI

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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 form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board.

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

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 form during inspection.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves in reach in cooler in kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pesto sauce not date marked. As per employee over 24 hours.

Intermediate - Spray bottle containing toxic substance not labeled. Observed chlorine spray bottle not labeled with common name.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At the front counter.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in 2 doors reaching cooler and in microwave.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed in 2 back doors.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed seasoning and salt container not labeled with common name.