Ceviche Pick-Up & Go

Food properly labeled; original container — Inspector Note: Observed several sauce containers in the food preparation area not labeled with their common name. PIC labeled the sauces. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed No latest inspection report posted in the facility. PIC advised to print the latest report and post it visible to public and in drive thru. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. 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. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Certified Food Protection Manager — Inspector Note: At the time of inspection, PIC failed to provide a current service safe certification. PIC advised to obtain valid certification. 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 dish machine not dispensing sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times, shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. C/A: Have proper repairs made to dish washer machine to ensure sanitizer concentration is correct.

Toxic substances properly identified, stored, used — Inspector Note: Observed cleaning chemicals stored next to take away station next to food contact surfaces. PIC removed the chemicals and placed them away from food contact surfaces. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired permit posted 9/1/24. Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: Aquire and post up to date permit.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed multiple single use containers being used as scoops for sugar, pico, etc. Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. C/A: Remove all single use containers and replace with appropriate scoop.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine not dispensing sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times, shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. C/A: Have proper repairs made to dish washer machine to ensure sanitizer concentration is correct.