MACHU PICCHU PERUVIAN CUISINE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over plantains

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes 90f hold holding, 2nd temperature potatoes 182f reheating Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink, manager removed items Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish ceviche manager started to mark all menu items with raw fish , Make sure all menus are marked by next unannounced inspection to avoid administrative complaint Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee, manager had book had him sign employee reporting agreement Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bleach. Labeled bottle Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. On back door

Basic - Food stored on floor. 5 gallon water jug filled, bulk oil

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bowl in water Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta cooked dated 7-23-25 manager disposed of product 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. Heavy cream, cooked pork Corrected On-Site

Intermediate - No soap provided at handwash sink. In kitchen Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple containers and pots

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank in kitchen

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Portable two burner stove being used in kitchen no hood.