APERITIVO

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Inspection history

1. Feb 2, 2026

   ✓
   8 violations

   • 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed cooking utensils stored in water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf). No procedures on site for educating staff how to clean-up of vomiting and diarrheal events. A clean-up of vomiting and Diarrheal Events is necessary to have on site. Education provided with inspection.
   • -301.11 Preventing Contamination from Hands (Pf). Cook observed chopping parsley that may be used as garnish and other ready to eat foods, as well as cooked food items, with bare hands. Ready to eat foods may not be handled without wearing gloves. Corrected on site through education of cook.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Some prepared/ cooked foods in the reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
   • 3-502.12 Reduced Oxygen Packaging, Criteria (Pf). Observed sous vide cooked chicken in cooler without date marking that are packaged on site. Items vacuum packaged need to have an approved HAACP plan,or be packaged and opened and used within 48 hours. Packages opened and education provided to owner to discontinue the practice and submit a HAACP plan if the chef wishes to continue with current practice.
   • 5-103.12 Pressure (Pf). The handwashing sink in the dish pit area was observed to have low pressure and unable to provide hot water under pressure. Hot and cold water under pressure shall be provided to all fixtures that are required to use water. Eduction provided.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.