Dr Limon Ceviche Bar Aventura

Basic – Cases of oils stored on floor in kitchen. Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation. Employees put on hairnets during inspection. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses.Tongs stored on oven door. Manager removed. Corrected On-Site

Basic – Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned during inspection Corrected On-Site

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employees opened water bottles and soda cans stored all throughout True reach in cooler next to prep table in kitchen. Manager removed. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping stored on prep table in kitchen. Chef stored in sanitizer bucket. Corrected On-Site

Basic – Working containers of sugar removed from original container not identified by common name. Employee labeled during inspection. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station- Flip top- ; Tuna salad (50-52F – Cold Holding).Glass reach in cooler- Beans sprouts (57F). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station- Flip top- ; Tuna salad (50-52F – Cold Holding).Glass reach in cooler- Beans sprouts (57F). Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.