CEVICHE ARIGATO

High Priority - Live, small flying insects found In kitchen approximately 2 live flying insects landing on wall next to dishwashing area, discussed with operator to kill flying insects and clean and sanitize areas. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef stored above bags of French fries and ice cream, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 3 live roaches on floor next to deep fryers. In kitchen approximately 1 live roach on floor under steam table. In kitchen approximately 1 live roach crawling on container of wood skewers for meat. Discussed with operator to kill all roaches and clean and sanitize areas. Warning

High Priority - Roach excrement and/or droppings present. At hand washing sink roach excrement droppings on sink, discussed with operator who cleaned area. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on ,discussed with operator who educated employee and employee washed hands and changed gloves. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk in cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided email copy of poster. Warning

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. Discussed with operator and provided email copy of poster. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked rice (86F - Cooling) at 12:05 since 11:00 82F at 12:40; cooked potatoes (131F - Cooling) at 12:05 since 12:00 to 125F at 12:40, at this current rate of cooling products will not reach 70F within 2 hours discussed its operator who moved product to walk in freezer to rapid chill. cut lettuce (53F - Cooling) at 12:10 since 10:30 to 52F at 12:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to store dirty dishes, discussed with operator who removed dishes. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink, discussed with operator who provided paper towels. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop cooked rice, discussed with operator who removed bowl. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen soiled with food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize. Warning

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. In walk in cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Warning

Basic - Dead roaches on premises. In kitchen approximately 1 dead roach on floor at entrance to kitchen. In kitchen approximately 1 dead under flip top cooler on floor. In kitchen approximately 1 dead roach under hand washing sink. Approximately 4 dead roaches under steam table on floor. Approximately 15 dead roaches on floor around fryers. Discussed with operator to cleaned and sanitized areas. Warning

Basic - Floors not constructed to be easily cleanable. Floors throughout kitchen missing grout in between tiles, no longer cleanable with build of food debris, discussed with operator to cleaned floors and replace grout. Warning

Basic - Food stored on floor. In walk in cooler buckets of sauce stored on floor, discussed with operator who removed products from floor. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs provided at 3 of 4 hand washings sinks, discussed with operator. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler across from fryers interior soiled with accumulation of soil debris, discussed with operator to clean and sanitize interior. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in walk in cooler covered in food splatter, discussed with operator to clean and sanitize. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area employee handled dirty dishes then handled clean dishes. No available hand sink in dish area. Warning

Intermediate - Handwash sink missing in warewashing area. Warning

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/ Warning

Gasoline tank and gas operated pressure cleaner located inside of the building. For reporting purposes only. Operator removed from building. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep area flip top: shrimp at 1:45pm (47F - Cooling); clams at 1:45pm (47F - Cooling); house made spicy sauce at 1:45pm (49F - Cooling); operator states that all items prepared and portioned over 4 hours ago, see stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep area flip top: shrimp at 1:45pm (47F - Cooling); clams at 1:45pm (47F - Cooling); house made spicy sauce at 1:45pm (49F - Cooling); operator states that all items prepared and portioned over 4 hours ago, see stop sale. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area spray bottle full of bleach not labeled. Operator labeled. Repeat Violation Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line employee using soiled/dirty cloth on cutting board, operator discarded. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 on soda box station on kitchen area Approximately 3 on bar area. Warning

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. In walk in freezer raw chicken stored over raw beef. Advised operator to store properly. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked sushi rice exceeded 4 hour limit . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer cooler box of raw chicken (44F - Cold Holding); At cook line chimuchurri (48F - Cold Holding), Red sauce (46F - Cold Holding), at service station milk (51F - Cold Holding). Per operator not prepared or portioned today, per operator stored for more than 4 hours, operator discarded, see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer cooler box of raw chicken (44F - Cold Holding); At cook line chimuchurri (48F - Cold Holding), Red sauce (46F - Cold Holding), at service station milk (51F - Cold Holding). Per operator not prepared or portioned today, per operator stored for more than 4 hours, operator discarded, see stop sale. On multiple coolers on cook line products overstocked Raw shrimp (46F - Cold Holding); raw scallops (46F - Cold Holding); Raw calamari (46F - Cold Holding); cut tomatoes (44F - Cold Holding); Raw chicken (53F - Cold Holding), Cut tomatoes (46F - Cold Holding); mussels (46F - Cold Holding), Raw fish (46F - Cold Holding); cut lettuce (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked corn (46F - Cold Holding) Cut tomatoes (44F - Cold Holding), per operator stored for approximately 2 hours. Per operator products not prepared or portioned today Operator iced down and removed overstocked product Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At cook line cooked sushi rice exceeded 4 hour limit. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked corn (98F - Hot Holding) per operator corn stored for approximately 2 hours. Operator decided to discard. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Bleach next to clean utensils on dish area Operator removed Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email information posters to operator. Corrective Action Taken Warning

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. Milk opened 3 days ago. Operator dated marked Corrected On-Site Warning

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. Will email information to operator. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line cooked egg (78F - Cooling at 2:14 cooling since 1:45pm. 2nd temp 76F at 3:08pm. Baked potato (98F - Cooling at 2:05 since 1:37); 2nd temp 88F at 3:07pm. cooked noodles (84F - at 3:43 cooling since 2:45; at 4:19 (82F cooling ) At this current cooking rate products will not cool to 70F within 2 hours. Operator moved products to walk in cooler Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. In bar area blender stored in hand washing sink. Operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area 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. Will email information to operator. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. At bar area. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At the area. Warning

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. At dish machine; chlorine 0ppm. Sanitizer dispensing bucket empty. Operator set up triple sink to quaternary 200ppm. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; créme brûlée (46°F - Cold Holding); flan (46°F - Cold Holding). Operator stated being held less than 4 hours, moved items to reach in cooler. At cook line right side flip top cooler; raw beef (47°F - Cold Holding); pasta (47°F - Cold Holding). Operator stated being held less than 4 hours, moved items to lift top cooler. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; beef stew (116°F - Hot Holding); beans (128°F - Hot Holding). Operator stated items reheated prior to being placed in steam table and being held 2 hours. Moved items to be reheated. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store sanitizer bucket and draft pull levers. Operator removed items from sink. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. At bar; cup used to dispense ice. Operator removed cup. At dry storage area flour and sugar storage containers; bowl used to dispense. Operator removed bowl. Corrected On-Site Warning

Basic - Food stored on floor. At walk-in cooler; pans of cooked peppers stored on floor. Operator removed from floor. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef didn't change gloves after he touched forehead ; employee touched spoon to stir food on the stove; Manager educated employee on handwash and changing gloves;

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon used for sushi rolls and raw tilapia used for ceviche - no proof of parasite destruction; Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tilapia (65F - Cold Holding) in the container on top the handwash sink at ceviche station; as per operator fish left at room temperature to thaw; fish no longer frozen; food out of temperature for less than four hours. Operator moved fish to walk-in cooler to quick chill. shrimp (53F - Cold Holding) under the prep table by sushi station; as per operator shrimp left in standing water at room temperature to thaw; shrimp no longer frozen; food out of temperature for less than four hours; Shrimp moved to walk-in cooler to quick chill. octopus (65F - Cold Holding)in reach in cooler at ceviche station; as per operator food not prepared or portioned today; as per operator food thawed earlier at room temperature and recently stored in the cooler; food out of temperature for less than four hours. Food moved to walk-in cooler to quick chill; tartar sauce (53F - Cold Holding) at expo line; food not prepared or portioned today; food out of temperature for less than four hours. Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice, Peruvian corn, and cooked potatoes have no time mark; as per operator food on time since 11:00 am; operator time marked food; Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Big container of tilapia stored on top of handwash sink at ceviche station; Operator removed. Corrected On-Site

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/ Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans prepared yesterday morning not date marked in walk-in cooler. Operator date marked Corrected On-Site

Basic - Single-service articles stored on the floor by walk-in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water under prep table at sushi station; Tilapia thawing at room temperature by ceviche station Educated operator and food moved to walk-in cooler. Corrected On-Site

Basic - microwave has accumulation of grease/food debris- by ceviche station

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta ( 52°F - Cooling );in reach in cooler #1 at cook line. As per operator food cooked and portioned yesterday and left in reach in cooler overnight to cool. Food never reached 41° F within 6 hours. See Stop Sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. scrambled eggs (118°F - Cooling)at 12:00 to 97° F 12:45 since 11:00; in reach in cooler #1 at cook line. At this rate food will not reach 70° F within 2 hours. Operator placed food in ice bath and moved to freezer to cool. Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above beef heart and raw beef heart stored above raw fish in walk-in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta ( 52°F - Cooling );in reach in cooler #1 at cook line. As per operator food cooked and portioned yesterday and left in reach in cooler overnight to cool. Food never reached 41° F within 6 hours. See Stop Sale Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shrimp (54°F - Cooling)at 12:00 to 54° F at 12:45 since 11:30; sliced tomatoes (53°F - Cooling)at 12:00 to 53° F at 12:45 since 11:30 ; chicken (51°F - Cooling)at 12:05 to 51° F at 12:45 since 11:45 ; beef (51°F - Cooling)at 12:05 to 51° F at 12:45 since 11:45 in reach in cooler #1 at cook line. As per operator all foods portioned earlier and stored in reach in cooler. At this rate food will not reach 41° F within 4 hours. Food out of temperature for less than four hours. Food moved in walk-in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Towel stored in handwash sink at cook line. Operator removed. Corrected On-Site Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Warning

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach in cooler at sushi station. Operator removed ROP packaging Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit-all Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues-all reach in coolers in the kitchen. Warning