AT PERU

Intermediate - Handwash sink not accessible for employee use at all times. At bar, both handwashing sink blocked with plastic containers and sanitizer bucket. Operator removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, paper towels that are provided are not in a proper place to reach in proximity to sink. Employee moved paper towels closer to sink. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In kitchen on cook line, multiple knives stored between the equipment. Employee removed knives and properly cleaned. Corrected On-Site

High Priority - Live, small flying insects found Observed three live small flying insects in dish area not landing on food contact surfaces. Employees killed and removed flies Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open fish in same container as ready to eat French fries. Operator properly seperated fries from raw fish Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top cooler; sweet potatoes (50F- Cold Holding), ; cut tomatoes (53F - Cold Holding).per operator food transferred from other cooler less than four hours ago. Observed containers double stacked in unit. Employee moved food to freezer to quick chill. Food not prepared or portioned today Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in two door glass cooler in kitchen. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on kitchen prep shelf. Employee removed phone Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water 89F. Operator turned up heat on oven to het water tom135F Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board on kitchen cutting board

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed two ready pancakes and two slices of toasted bread , placed on clean plates for customer's orders without wearing gloves. After instructed, employee washed hands and placed new pair of gloves. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. pudding, 3 leches pudding, opened two days ago. Employee dated. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar area- -bathroom -next to dishwasher machine. Employee provided in all sinks. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee restrooms

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar area-Hot water temperature 79F Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Bar area-wet wiping cloth under cutting board. Employee removed. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On top of cutting board in cook line, employee removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Dishwasher chlorine sanitizer at 0ppm. Observed solution container empty. Operator change solution container , dish machine sanitizing at 50 ppm chlorine at the end of inspection. Corrected On-Site Warning - From follow-up inspection 2025-02-11: Observed chlorine sanitizer 00 ppm. Observed not sanitizer chemical connect to dishwasher machine, only two gallons detergent connected to machine Employee is setting up manual trip,e sink to sanitize dishes.. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Marcela Jaramillo arrived during inspection. Warning - From follow-up inspection 2024-02-29: No certified manager present on duty at time of inspection. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust at prep station in kitchen and walls at cook line. Warning - From follow-up inspection 2024-02-29: Observed same Time Extended