JAGUAR CEVICHE SPOON BAR & LATAM GRILL

Violations (13)

• 22-43-4Critical

  Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

  High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 500ppm);

  High Priority

• 36-36-4

  Ceiling tile missing.

  Basic - Ceiling tile missing. Observed missing around cook line hood system.

  Basic

• 36-34-5Repeat

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

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation**

  Basic

• 06-09-1

  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.

  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 frozen reduced oxygen packages of mahi thawing at prep sink not removed from packaging. Operator began to remove. **Corrective Action Taken**

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door next to walk in cooler.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed throughout behind fixed equipment floors soiled with old food debris and waste.

  Basic

• 36-24-5

  Hole in or other damage to wall.

  Basic - Hole in or other damage to wall. Observed throughout kitchen.

  Basic

• 21-04-4

  In-use wet wiping cloth/towel used under cutting board.

  Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep stations in kitchen.

  Basic

• 06-01-5

  Time/temperature control for safety food thawed in an improper manner.

  Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of fish at prep sink in standing water placed to thaw.

  Basic

• 36-50-4

  Unclean building components, attachments or fixtures.

  Basic - Unclean building components, attachments or fixtures. Observed racks and fixtures throughout kitchen soiled.

  Basic

• 36-27-5Repeat

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

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

  Basic

• 51-11-4Repeat

  Carbon dioxide/helium tanks not adequately secured.

  Basic - Carbon dioxide/helium tanks not adequately secured. Observed at waiters station and bar area. **Repeat Violation**

  Basic

• 31A-11-4Repeat

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at dish machine area used as dump sink with food remnants inside. **Repeat Violation**

  Intermediate