Cebiche Bar

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

Approved Thawing Methods Used

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 chlorine sanitizer at dishwashing machine at 00 ppm. **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed pumpkin stored over uncovered container with noodles in walk-in cooler. Operator relocate pumpkin. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks cup stored on in-use food preparation table. Operator removed cup. **Corrected On-Site**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed chef touch raw chicken then potion cooked rice without changing gloves and wash hands. During that process, chef touched cooked rice. **Repeat Violation** **Admin Complaint**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed Chang gloves without washing hands and continued to engaging in preparing TCS foods. Advice operator to change gloves and wash hands. **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed chlorine sanitizer at 3 compartment sink exceed 200 ppm. Operator changed solution. Final reading 100 ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked potatoes cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, potatoes transfer to unit 1.5 hours prior to the inspection. Advice operator to placed ice pack on item for quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink at cookline block with garbage container.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed at 1:22 p.m. no date marked on cooked pasta stored held in walk-in cooler. Per operator, pasta cooked at 9:00 a.m yesterday. Cooked pasta held more than 27 hours without date marked.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certification expired on 11/9/2021

Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not identified by common name.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense salt in dry storage area.

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed 2 C02 tanks in passage way not secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout cookline

Basic - Food stored on floor. -Observed various food items stored on walk-in cooler floor. -Observed container with cooking oil stored on kitchen floor. -Observed box with limes stored on dry storage floor. -Observed cases with onions and box with eggs stored on floor in passage way. **Repeat Violation** **Admin Complaint**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed bags with unwashed celery stored over container with soups in walk-in cooler.

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

Employee Health Policies Present

Hands Clean and Properly Washed

Food Received at Proper Temperature

Non-Food Contact Surfaces Clean

Lighting Adequate; Required Shields in Place

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -calamari (60F - Cold Holding); octopus (51F - Cold Holding); shrimps (55F - Cold Holding), per employee food out of WIC for preparation, two hours ago, at the time of inspection, all employees working on cook line, no employee working on prep table, advised employee to placed back on WIC. -right side-Flip top; cooked pasta (52F - Cold Holding); baked potatoes (48F - Cold Holding); sea food mixed (49F - Cold Holding), per employee food held less than 4 hours, advised operator to placed ice for a quick chill, advised employee to monitor temperatures at all times **Corrective Action Taken** **Warning** - From follow-up inspection 2023-01-31: Observed no food out of WIC for preparation. Right side flip top-cooked pasta (47F-Cold Holding): baked potatoes (50F-Cold Holding); cooked eggs (51-Cold holding); Cut Tomatoes (49F-Cold Holding) ; raw chicken breast (51F), per operator food moved from WIC less than 4 hours, advised operator not to stored any TCS foods inside unit, until technician arrives and verified that unit is storing TCS foods at 41F or below **Admin Complaint** - From follow-up inspection 2023-02-01: Right side flip top-cooked pasta (46F-Cold Holding), cut tomatoes ((48F-Cold Holding); raw chicken breast (51F-Holt Holding), sea food mixed(50-Cold Holding). Observed ambient thermometer temperature at (50F). Per operator food moved from WIC, less than 4 hours. Advised operator not to stored any TCS foods inside unit. **Admin Complaint**