Dr Limon Ceviche Bar West Palm Beach

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Observe in storage room with single service items and by ice machine.

Basic – Employee with ineffective hair restraint while engaging in food preparation

Observe sushi chef without hair restraint.

Basic – Food stored on floor

Observe bag of beans on floor by walk-in refrigerator

Operator placed in container. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Observe utensils in water at 76°F

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

Observe at dishwasher area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood vents soiled with grease.

High Priority – Dented/rusted cans present. See stop sale

Observe 2 #20 cans of red peppers.

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded

Operator got letter. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

1) Observe at cook line fish soup (64F – Cold Holding)Foods not prepped or portioned today .nOperator put on stove to reheat less then hour .n2) observe on top of lowboy refrigerator egg batter (59F – Cold Holding).Foods not prepped or portioned today

Operator placed in ice bath

Operator placed in ice bath. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observe sushi rice not time marked

Operator labeled 11:30-3:30. Corrected On-Site

Intermediate – Can opener soiled with food debris.

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties

Employee that does sushi doesn't know that the rice is only out of temperature for four hours as TAPHC.

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/nCFM SHOWED UP DURING INSPECTION. Corrected On-Site

Intermediate – No soap provided at handwash sink

Observe at dishwasher hand wash sink

Operator placed soap at sink. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Observe blue substance in unlabeled spray bottle.