DIVINO CEVICHE

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at prep area units with handles soiled.

Basic - Ceiling tile missing. From counter.

Basic - Clean utensils stored between equipment and wall. At kitchen prep table. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at front counter.

Basic - Hole in or other damage to wall. Under three compartment sink.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker on splitter. - From follow-up inspection 2023-12-01: Time Extended

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed hanging fly trap in front of walk in cooler. - From follow-up inspection 2023-12-01: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking pots above prep table not inverted. - From follow-up inspection 2023-12-01: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand washing sign in men's restroom. - From follow-up inspection 2023-12-01: Time Extended

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Ceviches made with Raw fish not identified as raw items on digital Menu.

Basic - Cardboard used to line food-contact shelves. Observed on shelf by ware washing area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching salt under prep table inside kitchen. Operator stored scoop correctly. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed on kitchen floor. Operator removed it from floor. Corrected On-Site

Basic - Buildup of food debris/soil residue on handles.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots at kitchen not inverted. Repeat Violation

Basic - Clean utensils stored between equipment and wall.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cardboard used to line food-contact shelves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on shelves not inverted.

Basic - Vending machine exterior soiled.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.employee replaced the empty sanitizer bucket . Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Front counter.

Basic - Floor tiles missing and/or in disrepair. Floor from kitchen to dishwashing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled.

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Clean utensils stored between equipment and wall.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hoed soiled.

Basic - Light not functioning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.