CEVICHE HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef of raw shell eggs and sauces in walk-in cooler. Raw beef over cooked meat in reach-in freezer at back of kitchen. Rearranged during inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gasket on drawers below grill soiled with food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several containers of sauces and cooked meats in reach-in freezer and walk-in cooler without date marking. Per operator items were prepared 03/31. Operator began marking.Corrective Action Taken Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pan with facial cleaner, keys, pain relievers and other item stored on top of make-table cooler on cooks line. Operator relocated Corrected On-Site

Basic - Food stored in a prohibited area. Cooking oil and bags of rice stored by exit door in hallway where restrooms are located Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. Began cleaningRepeat Violation Corrective Action Taken Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In two make-table coolers on cooks line.

Basic - Stored food not covered. Potatoes, fish and other items uncovered in make table coolers on cooks line. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease on cooks line.

Basic - Working containers of food removed from original container not identified by common name. Containers containing salt and msg on cooks line and bulk containers on shelves at back of kitchen without label. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauce in walk in cooler Raw beef stored over noodles in walk in cooler

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in ziplocks stored over raw beef in ziplock Raw beef stored over raw octopus all in reach in freezer in prep area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table next to expo window

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips expired on 4/23

Basic - Food stored in a prohibited area. Cooking oil and bags of rice stored by exit door in hallway where restrooms are located

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 78F water on cooks line. Operator discarded Corrected On-Site

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

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at front counter Reach in cooler next to expo window on cooks line

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.raw chicken and steak over fish in walk in cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.

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

Basic - Equipment in poor repair. Top of chest freezer rusted and peeling.

Basic - Equipment or utensils not designed or constructed in a durable manner. Spatula at cookline ripped and chunked.

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. Salt in numerous containers throughout kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Beef stored in Target grocery back in walk in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored over drinks at walk in cooler

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 raw shell eggs one cracked cans dripping on second raw shell eggs

Basic - Equipment in poor repair. Reach in drawers under flat top grill is showing temperature of 50F.Per operator items in reach have been in there less than 3 hours. Advised operator to ice down foods Corrective Action Taken

Basic - Food stored in a location that is exposed to splash/dust. Drink stored in container stored under raw beef at walk in cooler. Blood dripped on top of lid and operator removed items from walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line

Basic - Stored food not covered. Cut red onions and fish in reach in cooler at cooks line not covered Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed passion fruit desserts: 2 dated 2/1 and 7 dated 2/14 in walk in cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed passion fruit desserts: 2 dated 2/1 and 7 dated 2/14 in walk in cooler

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

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 and completed with employees during inspection Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic ramekin in sugar container in front counter. Corrected On-Site

Basic - Drain cover(s) missing. From mop sink.

Basic - Standing water in bottom of reach-in-cooler. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Faucet from kitchen hand wash sink is leaking and front counter hand wash sink

Basic - Working containers of food removed from original container not identified by common name. Flour bin without label. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw eggs in walk in cooler. Operator moved to another shelf. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned itCorrected On-Site Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Operator asked employee to clean the standing water. Corrective Action Taken

Basic - Walk -in cooler shelves have accumulation of soil residues. Operator asked employee to clean them. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In front of cash register, operator o ed to the bucketCorrected On-Site Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container with flour without label Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish (Swai) cooling in a deep pan after removing from delivery boxes, less than 1 hour ago. 48f on top, 51-52 in middle, advised using 4-5 pans, product 2 to3 deep to cool faster. New temp at end of inspection, 30-49 minutes later, 45f,

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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fish was moved to cool in shallow pans and appears to be cooling now.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Equipment in poor repair. Gaskets on several freezer units in poor repair.

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. Bulk food not labeled.

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lorenzo Velasquez manager certification expired 10/25/17 from Prometric - From follow-up inspection 2023-02-21: Angie Veliz present through Prometrics 7/15/19 Lorenzo and Vilma expired. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. - From follow-up inspection 2023-02-21: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Front counter hand wash sink sign is missing. - From follow-up inspection 2023-02-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled reach in gaskets Repeat Violation - From follow-up inspection 2023-02-21: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walking cooler is hard to see and had to use my flashlight to determine standing water on the floor and ensure proper storage is being follow. - From follow-up inspection 2023-02-21: Still hard to see. Time Extended

High Priority - Employee touched soiled cellphone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Repeat Violation

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. - employee labeled bottle Corrected On-Site

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

Basic - Designated employee drinking in a food preparation or other restricted area causing possible cross contamination.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing bracelet

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

Basic - Equipment in poor repair. - torn reach in cooler gasket

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled reach in cooler gasket

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed produce stored over washed produce in reach in cooler

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook employee started working with no Handwash

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Waiters station Corrected On-Site

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. Desserts

Intermediate - No soap provided at handwash sink. At the only hand wash sink in the kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef stew, sauces, cooked food in coolers

Intermediate - Soap dispenser at handwash sink unable to dispense soap when was replaced. Recommended to use another soap.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep employee wearing bracelets and waiters

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

Basic - Floor area(s) covered with water. Kitchen floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84° Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Waiters station Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Waiters station Corrected On-Site