MEMORIES OF PERU II
5700 INTERNATIONAL DR
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/3/2024
High Priority
0
Intermediate
2
Basic
10
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above microwave on cooks line **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. 1)Microwave closest to dry stock room on cooks line 2) floor freezer next to three comp sink **Repeat Violation**
- 36-11-4:Basic - Floors not maintained smooth and durable. In front of walk in freezer.
- 08B-38-4:Basic - Food stored on floor. Walk in freezer **Corrected On-Site**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Top,of ice machine **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour and corn container in dry stock room
- 14-05-4:Basic - Soiled Cardboard used to line food-contact shelves. Under prep table across from wok station
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish in standing water Operator turned water on. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sponge and scrapped in sink by three comp sink **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink on cooks line by door to dining room **Corrected On-Site**
Food safety inspection conducted on 12/3/2024 revealed 12 total violations (0 high priority, 2 intermediate, 10 basic).
Inspection on 9/25/2024
High Priority
1
Intermediate
2
Basic
14
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Salt container on cooks line **Corrected On-Site** **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line **Repeat Violation**
- 24-05-4:Basic - Clean bar utensils not stored inverted or in a protected manner at the bar.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave by rice cookers
- 14-11-5:Basic - Equipment in poor repair. 1)Microwave closest to dry storage room on cooks line 2) floor white reach in freezer lid by the ice machine **Repeat Violation** **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Front of walk in freezer
- 08B-38-4:Basic - Food stored on floor. Case of frying oil in dry storage room **Corrected On-Site** **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line between sandwich top reach in cooler and prep table **Corrected On-Site** **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Fryer door handle **Corrected On-Site** **Repeat Violation**
- 36-62-4:Basic - Light not functioning over rice cooker closest to the dry storage room **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Prep area and sink by dry stock room
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Double door freezer by ice machine
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled on cooks line
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Used wiping cloth with no sanitizer bucket to wipe down cutting boards on cooks line, manager made bucket and was 50ppm chlorine and had the cooks wipe down all the equipment on the cooks line. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. 1) cutting boards to sandwich top reach in coolers
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of sink at the bar **Corrected On-Site**
Food safety inspection conducted on 9/25/2024 revealed 17 total violations (1 high priority, 2 intermediate, 14 basic).