CEVICHES BY DIVINO

Intermediate - Probe thermometer not used to ensure proper food temperatures. As evidence of thermometer with expired battery.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked quinoa from 5/17 without date marking. Employee marked the food immediately.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seafood mix over cooked sweet potatoes inside reach in cooler. Person in charge inverted the storage order. Corrected On-Site

Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kits expired since Dec 12/01.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed small amount of mold like substance inside ice machine located at the front bar.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used to scoop food. Person in charge discarded it.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed excessive accumulation of lime scale.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioning vents with accumulation of dust.

Basic - Door torn/in poor repair. Observed holes on women restroom door .

Basic - Equipment gaskets in poor repair. Observed reach in cooler located in the kitchen with broken gaskets.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath cutting board at the front counter.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of mold like substance inside the ice machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling on front prep area . Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy accumulation of grease on kitchen ceiling vent.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container with cold tea on prep table. Employee moved it immediately. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed edamame thawing in standing water. Kitchen manager moved it to prep area cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. mop was inverted . Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed missing label on spray bottle with chemical product. Person in charge labeled the spray bottle. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling at the front prep bar area. Repeat Violation

Basic - Equipment gaskets in poor repair. Observed reach in cooler with gaskets in disrepair ( the one located in front of the cook line ) .

Basic - Single-service articles improperly stored. Observed to go cup box on the floor at the bar area. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee corrected the position . Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially tuna already defrosted inside sealed ROP bags at the ceviche bar cooler. Employee opened the bag. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the men restroom used by the employees. Repeat Violation

Basic - Single-service articles improperly stored. Observed case of cups stored on the front bar floor.

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee inverted the mop . Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with chemical product ( multi surface sanitizer as per person in charge )without label. Person in charge labeled the bottle. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at the front prep/ bar area. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at the men restroom.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical stored in plastic spray bottles without label to identify the products by the common name. Employee labeled the bottles. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers used to dispense flour and rice .

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling tiles at the front bar/ prep line area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on air conditioning vents at the front.

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 - Spray bottle containing toxic substance not labeled. Observed plastic containers with chemical products without label.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some mold like substance inside the ice machine located at the front line area.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle to scoop flour, salt, rice and GMS.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at the front bar/ prep line area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed excessive accumulation of dust on ceiling vent at the front line area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some food containers not inverted on shelving.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee drink on kitchen prep table. Employee moved it. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish left at room temperature to thaw inside prep sink at the front. Employee opened the cold running water. 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 dishmachine with chlorine sanitizer 10 ppm. Kitchen manager adjusted the sanitizer, then 50 ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes inside DM with incorrect chlorine sanitizer concentration 10 ppm. Kitchen manager adjusted the machine , then chlorine sanitizer 50 ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of improper chlorine sanitizer concentration .

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. Observed employee touching the French fries when serving the food. Employee discarded the fries. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rolls under time control, but the written procedure was missing at the time of the inspection. Procedure was provided and completed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Table cleaning product with no label ( sanitizer as per employee). Spray bottle was labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine.

Basic - Food stored on floor. Observed onion bags stored on the floor underneath the hand sink located in the front area.

Basic - Working containers of food removed from original container not identified by common name. Observed food item inside plastic container with no label to identify the product ( sugar by the employee). Employee placed the label on it. Corrected On-Site