Pisco Latin Kitchen

Inspector notes: Observed several food items failure to actively cool down(temperatures remained constant) after an hour later after initial temperature in the prep top cooler. (CA) Advised PIC that Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be...

Inspector notes: Observed eggs stored above oranges and lemons in the WIC. Observed raw seafood and raw meat stored above RTE food items in the rif (CA) Advised the PIC that Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P

Inspector notes: Observed that the PIC inability to provide the employee health agreement forms. (COS) Provided the PIC with employee health agreement forms. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf

Inspector notes: Observed menu without asterisk near food items that can be served raw or undercooked.CA: Advised pic that the menu should have an asterisk next to the animal-derived food items that can be served raw or undercooked.

Inspector notes: Observed several chemical bottles in the kitchen and bar area without labels and without a common name marked on them. (CA) Advised the PIC that Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Inspector notes: Observed at the three compartment sink that Quat. sanitizer was being used but no test strips were available to measure the solution. (CA) Advised the PIC that A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Inspector notes: Observed pic failure to Comply with the Chapter by having no violations. CA: Advised pic that Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is...

Inspector notes: Observed several containers in a RIC in the main kitchen stored without a lid. (CA) Advised the PIC that storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Inspector notes: Observed Fish being thawed in a prep sink under running water at 90 F. (CA) Advised the PIC that the fish should be completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F

Inspector notes: Observed several employee water bottles throughout the kitchen and storage areas. (CA) Advised the PIC Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Inspector notes: Observed several food items stored on the floor in the main kitchen (produce iems, squid). CA: Advised pic to store food items at least 6 inches off the ground to prevent contamination.

Inspector notes: Observed hand washing sink blocked with prep table. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: PIC moved prep table.