PISCO Y NAZCA CEVICHE GASTROBAR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. White rice at kitchen 60°F. According to the chef the rice was cooked Les than two hours ago. Chef took rice to speed cooling process.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook line.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. For white rice to prepare chauffeur rice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender soiled at kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Chef sent utensils to the dishwashing area. Corrected On-Site

Basic - Fryer machine exterior soiled.

Basic - Standing water or very slow draining water in kitchen.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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 tuna loins thawing in ROP bag, product still frozen, chef removed it from bag and placed inside walk-in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Manager Printed and posted license. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed small green cutting board at cook line with marks not longer cleanable.

Basic - Food stored on floor. Observed at dishwasher bag of corn stored on the floor at dry storage area. Kitchen staff placed on rack. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed tuna loin thawing in standing water, still frozen. Chef moved it to walk-in cooler for proper thawing. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut opener soiled. Chef placed opener in three compartment sink.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Prep area at kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Being used for thawing. At prep area, kitchen. Employee removed container with thawing food. Corrected On-Site

Intermediate - Water pressure lacking at fixtures that require the use of water.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink located at prep area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Handwash sink used for purposes other than handwashing. Containers stored inside hand wash sink at kitchen. Manager removed objects.. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager placed a new roll. Kitchen. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment Gaskets.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Men's Restroom Corrected On-Site