PISCO Y NAZCA CEVICHE GASTROBAR
8405 MILLS DR STE 206
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not stored inverted on shelf in prep area. Operator inverted pots. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed bucket of condensed milk on floor inside walk in cooler. Operator placed bucket on shelf. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door and on floor inside walk in freezer. Operator began to clean ice buildup. **Corrective Action Taken**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop stored inside container of shredded pork with handle in contact with product at steam table in kitchen. Operator properly placed scoop. Corrected On-Site
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed floor drain draining slowly underneath wok station. Operator cleaned floor drain. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked chicken inside walk in cooler. Operator relocated products for proper storage. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink near white chest freezer in prep area. Operator removed container. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in dish area.
Food safety inspection conducted on 4/28/2025 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 1/9/2025
High Priority
3
Intermediate
3
Basic
1
Total
7
Inspection Details:
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packages of raw beef and raw chicken missing required information at walk in cooler. Observed reduced oxygen packages of cooked beans, cooked pork shank, croquetas, breaded chicken and raw beef at walk in freezer missing required information. Observed reduced oxygen packages of raw chicken at reach in cooler drawers at cook line missing required information. Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken at walk in cooler with date marking exceeding 7 days. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken at walk in cooler with date marking exceeding 7 days. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mother sauce (121F - Hot Holding) at steam table. As per manager, less than 1 hour. Advised manager to reheat product to 165F. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade near walk in cooler soiled with old food debris. Observed interior of ice machine at dish area soiled with black substance. Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth stored in hand sink at dessert area. Employee removed item. Corrected On-Site Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packing on raw chicken and beef and cook chill of cooked beans and cooked chicken and remains in package for more than 48 hours. Observed packages of raw chicken and raw beef at walk in cooler with dates exceeding 48 hours. Observed reduced oxygen packages of raw beef, raw chicken, cooked chicken and cooked beans, cooked pork shank and croquetas at walk in freezer with dates exceeding 48 hours. Repeat Violation Warning
Food safety inspection conducted on 1/9/2025 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).
Inspection on 1/9/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by the dishwashing station Warning - From follow-up inspection 2025-01-09: Ice machine by the dishwashing station **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in cooler raw beef in ROP date marked for 7 days with no Approved HCCAP plan provided. Warning - From follow-up inspection 2025-01-09: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in cooler raw beef in ROP date marked for 7 days with no Approved HCCAP plan provided. Admin Complaint
Food safety inspection conducted on 1/9/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/22/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by the dishwashing station Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with some grease buildup at cook line. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in the prep cooler across from the stoves observed cooked quinoa (51F - Cold Holding); cooked beans (50 F - Cold Holding), as per chef for less than 2 hours, employee transferring food to another working cooler to rapidly cool. **Corrective Action Taken** Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written time Procedures missing some information, manager corrected it during the inspection. Corrected On-Site Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In the walk in cooler raw beef in ROP date marked for 7 days with no Approved HCCAP plan provided. Warning
Food safety inspection conducted on 4/22/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 1/23/2024
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over brownies in the walk in cooler, employee removed it.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked Rice at wok station held for about 4 hours as per chef, employee discard food on site.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Stop Sale. Observed Cooked Rice at wok station held for about 4 hours as per chef, employee discard food on site.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked rice (120 F - Hot Holding), as per chef for less than 2 hours, chef decided to discard rice. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Food safety inspection conducted on 1/23/2024 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).