Ceviche Taqueria & Margarita Bar

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the inspection report posted was from a previous inspection and was not the most recent inspection report with a score of 86. COS: PIC removed the outdated report and will ensure the most recent inspection report is posted at all times in a location visible to customers. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Permit expired. Legal notice given to PIC

Adequate handwashing facilities supplied & accessible — Inspector Note: The bar handwashing sink was obstructed and located in an area where soap and paper towels were difficult to access, as observed when the PIC attempted to demonstrate handwashing. COS/CA: The PIC will relocate the soap and paper towel dispensers to ensure they are easily accessible to staff. In the interim, employees will use an alternate handwashing sink, and the PIC has provided paper towels for that location. l) Handwashing Sinks, Location and Placement. A handwashing sink shall be located: 1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; Pf and 2. In, or immediately adjacent to, toilet rooms. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mold-like substance in the ice machine used for consumers. Advised PIC to clean. 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: Observed various TCS food items above 41 degrees Fahrenheit. PIC discarded food items. 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