Ceviche

Insects, rodents, and animals not present — Inspector Note: Observed small fruit flies in the bar area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control.

Certified Food Protection Manager — Inspector Note: At the time of inspection, PIC failed to provide a valid food service manager certificate.The existing one is expired. PIC advised to bet one ASAP. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black and red mold like substance buildup inside the ice machine. PIC advised to make a cleaning schedule and frequently clean the ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Several TCS foods inside the RIC in main kitchen like chicken, Beef, cheese were not held below or at 41F.PIC discarded the food. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items temping above 41F in the prep-top cooler across from grill area (See temp log). C/A COS: PIC placed food items on ice in prep-top cooler. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or Below.