Ceviche Tapas Bar And Restaurant

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Interior of both ice machines have mold like substances.

Basic – Employee with no hair restraint while engaging in food preparation

Employees engaged in food preparation with no hair restraints. Employee put on hair net. Corrected On-Site

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

Tongs stored on oven handles. Manager stored correctly. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

No hand wash signs at hand wash sinks behind bar area.

High Priority – Employee with infected sore/cut/burn/wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items

Employee on cook line has wounds on forearm and not covered with an impermeable wrap. Manager had employee wash hands and forearm and apply bandage. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

2 live flies in kitchen not landing on food or food contact surfaces

1 live fly behind bar area not landing on food or food contact surfaces.

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink in kitchen before prep area has ice in sink. Manager burned ice. Corrected On-Site

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/