DR. LIMON CEVICHE BAR

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching dirty dishes and clean dishes no hand wash.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw steak stored in shelves inside walk in cooler. Manager rearranged properly during inspection. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed portion rice in container date marked more than 7 days. Manager discarded at the time of the inspection. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed waitress putting away dirty dishes and serve food immediately without hand washing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues in hand wash sink located at front counter.

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Also in hand wash sink in kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl inside of sugar container. Employee removed during inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawing tuna in ROP package. In walk in cooler. Employee open packages during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed personal drinks in preparation table next to food. Throughout establishment.

Basic - In-use tongs stored on equipment door handle between uses. Observed on equipment handle. Employee removed during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 85° F in kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic to go containers not inverted in shelves in kitchen area. Manager rearranged properly during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container with frozen steak store above reach in cooler in kitchen area. Employee moved to walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths not stored in sanitizing solution throughout establishment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw white fish stored above cooked rice and pasta in the walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a blender stored inside the front counter hand wash sink. The manager removed the blender. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed windex spray bottle stored near the prep area in the front counter bar. The operator removed the bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the kitchen area soiled with dust. Repeat Violation

Basic - Food stored on floor. Observed food items stored on the floor inside the walk in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form at time of inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand wash sink front counter area. Operator removed. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jessica Batista. Repeat Violation

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Sangria inside walk in cooler. Operator stored properly. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Front counter 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. Floor container kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed plastic container with utensils water at 86°f located front counter area. Operator discard the water at time of inspection. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.

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