Ceviche

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

all food surfaces must be sanitize after been clean during operational hours must set up 3c sink and sanitizer buckets at open time

*42 Floors/walls/ceiling/nonfood dirty

floors inside WI cooler dirty with grease accumulations must be clean to avoid contamination

*39 Soiled linens storage

soiled linens leave inside kitchen area must be maintain dirty linens on a cover container to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

fan covers inside WI cooler dirty with soils accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

equipment at bar area dirty with soils and dust accumulations all equipment must be clean and sanitize at bar area

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on food containers in all areas must be date mark food containers in all areas to avoid cross contamination

*26 Consumer Advisory--Reminder specifications

missing proper identification of raw food at menu menu must be maintain proper instructions for raw food serve on establishment for safety disclosures to the patrons

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must be contact pest management to eliminate pest

*10 Sanitization after Cleaning

PIC must be ensure that food surfaces after clean must be sanitize to avoid cross contamination

*22 Handlers-Certificate Not On Site

missing food handler cards on site must be have food handler cards on site

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

zero concentration of sanitizing solutions at 3c sink and sanitizer bucket 200 ppm Quat concentration at 3c sink 400 ppm Quat concentration at sanitizer bucket

*34 Windows or doors protected against the entry criteria - air curtain

exit and entry doors missing air curtains must be have air curtains to protection against pest

*32 Maintain in Good Repair

entry WIC door must be relocated to proper condition -use as public hazard control -

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*33 Sanitizing solution intergrated in dish. machine

sanitizing solution zero concentration at bar dish washing machine must be have proper concentration of sanitizing solution during operational hours