Ceviche Cafe Degrades its Sanitary Rating

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. NO DATE MARKING ON COOKED FOOD HELD FOR FOUR HOUR LIMIT. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED SHRIMP AT 65 DEGREES. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. OBSERVED POULTRY AT 123 DEGREES AND SAUCE AT 115 DEGREES. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER IN KITCHEN AREA CANNOT KEEP FOOD AND MEAT PRODUCTS AT OR BELOW 41 DEGREES. PRODUCTS WERE PLACED IN ICE. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. OBSERVED BEEF AT 50 DEGREES, FISH AT 47 DEGREES, AND CALAMARY AT 45 DEGREES. THE MEATS WERE TRANSPORTED TO A REACH IN FREEZER. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. OBSERVED FOAM CUP BEING USETO SCOOP FLOUR. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED SCOOP USING FOR RICE IN COLD WATER. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed soil residue in storage containers. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. OBSERVED WATER DOESN'T GO DOWN THE DRAIN Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED PLATE/BOWL IN HAND WASH SINK. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. OBSERVED PREP TABLE SOILED WITH FOOD RESIDUE. Corrected On Site.

Observed grease accumulated under cooking equipment.

Observed wall soiled with accumulated grease.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

No Violations Were Observed

Critical - No oyster warning sign with required language provided.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEES CHANGING GLOVES WITHOUT WASHING HIS HANDS.

Critical - Observed employee eating in a food preparation or other restricted area. OBSERVED EMPLOYEE EATING IN THE KITCHEN.

Critical - No handwashing sign provided at a handsink used by food employees. NO YAND WASH SIGN IN MEN'S STROOM.

Observed unnecessary items on the premise.

Critical - Hotel and Restaurant license not properly displayed. This violation must be corrected by : 9-7-10.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9-7-10.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 9-7-10.