PISCO Y NAZCA CEVICHE GASTROBAR
8405 MILLS DR STE 206
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 health inspection reports
All Inspection Reports
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).