LA CEVBICHERIA

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hen stored above raw shrimp on freezer, an operator stored properly. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (128F - Hot Holding) at kitchen area, as per operator less than 4 hours. Operator proceeded to reheated. **Corrective Action Taken**

High Priority

Wiping cloth sanitizing solution stored on the floor.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed next to ceviche assembly reach in cooler, operator stored properly. **Corrected On-Site**

Basic

Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed on oyster and clams tags.

Intermediate

Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked steak mix for empanadas thawed not date marked on reach in cooler.

Intermediate