Ceviche Inka Pisco Bar & Restaurant

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Observed clean and sanitized pots/ pans being stored on floor in warewash area.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed employee phone being stored on prep table in kitchen area.

Basic – Equipment in poor repair

Observed hand washing sink in kitchen are not affixed to wall.

Basic – Food stored on floor

Observed various foods being stored on floor in walk in freezer.

Basic – In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage room.

Basic – Standing water in bottom of reach-in-cooler. Located next to service window.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Observed walls throughout kitchen area soiled with accumulated grease and black buildup.

High Priority – Non-food grade paper/paper towel used as liner for food container

Observed paper towels lining and in direct contact with various pans of raw fish and cut vegetables.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw shell eggs being stored on top of various ready to eat foods in reach in cooler.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Observed coffee cup and sponge being stored in sink located in bar area.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nObserved about 5 employees present and engaging in food preparation with no certified manager present.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken

Intermediate – No soap provided at handwash sink. Located in kitchen area.