MACHU PICCHU CEVICHE AND BAR

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on walk in freezer door and shelves. Warning - From follow-up inspection 2026-03-04: Observed same. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed roasted chicken (84F - Hot Holding) at cook line. Per operator, foods held out of temperature for approximately 2 hours. Operator will reheat chicken to at least 165F for hot holding. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided Big 6 Foodborne illness poster to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to dish machine. Operator provided. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator, fish stored in cooler, thawing in packaging, for approximately 3.5 hours. Operator cut open packaging to allow oxygen flow. Corrected On-Site

Basic - Food stored on floor. Observed cartons of frying oil stored on floor inside dry storage room. Operator properly stored. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood filters above cook line.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 50 ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine sanitizer

Intermediate - Handwash sink used for purposes other than handwashing. Service station-two glasses and one coffee cup inside sink, employee removed. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Bar area, employee provided Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Missing tiles inside walk in cooler.

Basic - Ice scoop handle in contact with ice. Two handles inside ice machine in rear kitchen. Employee removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in water temperature (92F). Employee removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Service area, forks, spoons and knives not inverted, employee inverted all utensils Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Roast beef been defrost to ambient temperature, employee removed and placed under cold holding running water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Bar area - prep table, employee removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-11-22: Observed same Time Extended