CEVICHE.

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

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

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

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

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

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

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

fly activity observed must be contact pest management to eliminate pest

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

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

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

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

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

missing body fluids clean up procedures / spill kit

missing writing employee health policies

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