This establishment has not demonstrated sufficient compliance to proceed with the issuance of the permit. Please correct the following: 1. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. Operator had a food handler certificate instead of a certified food manager certificate. 2. All equipment must be operational and clean. There was dirt and debris throughout the establishment with a high concentration appearing under the sinks. 3. Consumer advisories are required when an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served as ready-to-eat in a raw, undercooked or not otherwise processed form to eliminate pathogens. It is also required for raw ingredients in ready-to-eat food items. This applies to all applicable menus (FDA Food Code §3-603.11). Review the Consumer Advisory Guidance for more information. • Disclosure: * Indicate which food item in menu is served raw. • Reminder: *These items may be served undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. 4. Provide sanitizer test strips (FDA Food Code §4-302.14). Provide non-latex gloves (MCEHC §8.2.5d) 5. Record of parasite destruction must be provided for shrimp ceviche and any other menu items containing fish served raw, raw-marinated, partially cooked, or marinated-partially cooked (FDA Food Code §3-402.12). 6. All water tanks, pumps and hoses shall be flushed and sanitized before being placed in service after construction, repair, modification, and periods of nonuse longer than 7 days. Potable water tanks shall be flushed and sanitized monthly (MCEHC §8.3.9r). 7. Sufficient potable water shall be available at the establishment for food preparation, cleaning and sanitizing utensils and equipment and for handwashing. A heating facility capable of producing enough hot water for these purposes shall be provided on the premises. 8. A 3-compartment sink for the purpose of washing and sanitation shall be installed meeting the following requirements: (1) A minimum flow rate of one-half (1/2) gallon per minute shall be provided. (2) Water at a temperature of at least 38°c (100°f) shall be provided through a mixing faucet. (3) Each compartment shall have a capacity of 6 gallons. (4) Two integral metal drain boards shall be permanently affixed that are the same depth as the 3-compartment sink. 9. Operator ran out of water at beginning of inspection. Refill water at commissary and bring plenty of water with you for your next inspection. No County legal action will result from this inspection.