AJI CEVICHE BAR II

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish stored over ready foods in reach in cooler on frontline. 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. - raw beef stored over raw fish in col holding unit in back prep-area. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. - bottle of chlorine stored next to clean pots Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - bar hand sink used for filling water pitchers. - coached operator. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored at bar area. Corrected On-Site Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. - tanks stored in back prep area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - pots stored in kitchen area.

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. - 7 portions of tuna, operator discarded.Repeat Violation Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. - raw fish set out on prep table thawing. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish stored over ready to eat vegetables at front bar.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner stored above clean silverware in front area. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - vacuum breaker outside back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of yellow liquid in kitchen area on cooks line. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -kitchen ice machine -Ice machine and bar areaRepeat Violation Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -Tank located in back area

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. -See stop sale - raw tuna - raw mahi - operator discarded

Basic - Ice scoop handle in contact with ice. - ice machine in back area Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp (50F - Cold Holding); shell fish (55F - Cold Holding); cheese (60F - Cold Holding); beans (55F - Cold Holding); tofu (57F - Cold Holding); shellfish (63F - Cold Holding);cheese (56F - Cold Holding); potato (53F - Cold Holding) -potatoe (47F - Cold Holding); raw chicken (44F - Cold Holding) -reach in cooler door not closed all the way -shrimp (59F - Cold Holding) Front counter, less than 3 hours Warning - From follow-up inspection 2025-04-25: Shellfish 58F, shellfish 60F, beans 56F Admin Complaint

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -rear prep area in front of reach in cooler Warning - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in freezer in rear prep area soiled with mold like substance Warning - From follow-up inspection 2025-04-25: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - beef stew date marked 3/06. Employee states date produced, then frozen immediately but date brought out of freezer is 10/24

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

Basic - Buildup of food debris/soil residue on equipment door handles. - small reach in cooler on cook line

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. - tuna

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Basic - Time/temperature control for safety food thawed in an improper manner. - pork belly thawing in sink overnight. Still frozen. Employee brought to cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - next to hood system

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Employee dispensed from wrong dispenser. Final reading 200 ppm 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. - Risotto date marked 11/13. Manager states made on 11/13 and frozen immediately, then moved to cooler yesterday. Advised operator item can be stored for no more than 4 more days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fish ceviche 55f observed sitting on front counter. Employee states less than 30 minutes. Employee put back in cooler

Intermediate - Spray bottle containing toxic substance not labeled. - alcohol sanitizer in spray bottle. Employee put label on bottle Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine in bar area - ice machine in kitchen Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine

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

Basic - Buildup of food debris/soil residue on equipment door handles. - front make line - cook line coolers

Basic - Clean utensils stored between equipment and wall. - knife at dish machine

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. - tuna Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink at bar - men's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - top of white chest freezer

Basic - Outer openings not protected with self-closing doors. - both back doors Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - back above ansul system

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - rice, 63-65F, cooling since previous day; see stop sale

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. - employee states that mop water is often dumped on ground.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 flies in kitchen area

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - front display cooler -mussels <4 hours (46f-50F - Cold Holding); -scallops <4 hours (50F - Cold Holding); -shrimp <4hours (46F - Cold Holding). -Advised operator to add ice to bottom of cooler - temperature after 30 mins - Mussels 38f - shrimp 43f Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - spray bottle of surface cleaner on in-use cutting board at bar Corrected On-Site

Intermediate - No soap provided at handwash sink. - at bar Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small trace on baffle ice machine in bar

Basic - Accumulation of debris on dish racks

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - canned beverage on cutting board at cookline prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on high shelf at cookline

Basic - Equipment in poor repair. - bar ice machine lid not easily closing. Left open.

Basic - Food stored on floor. - bag onion in front bar

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - No handwashing sign provided at a hand sink used by food employees. - men's restroom - bar hand wash sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of wheeled rice container - exterior front cooler - shelf storing bulk rice - hood vents

Basic - Outer openings not protected with self-closing doors. - both back door

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling tiles dirty with black substance in kitchen area. - From follow-up inspection 2022-10-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2022-10-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind all cooking equipment - From follow-up inspection 2022-10-17: Time Extended