RUNAS PERUVIAN CUISINE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the reach in cooler, raw fish stored over cooked octopus. Items corrected Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No soap provided at the handwash sinks in the kitchen. Employee provided soap. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink. At the front counter, the hand wash sink is messing the handle for the hot water side.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish removed from packaging Corrected On-Site

Basic - very slow draining water in the handwash sink next to the dish machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored behind cooked octopus and raw onions. Items moved Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. At front counter. Items supplied Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At front line, mahi-mahi and tuna not removed from ROP packaging. Items removed from packaging. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At front line flip top cooler, raw fish stored behind tomatoes and onions.fishmoved to be properly stored. At reach in cooler#2, raw shell eggs and fish stored over unwashed produce. Item moved to be properly stored. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline shelf next to hand wash sink. Eggs moved to refrigeration Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cooler, octopus, squid, shrimp, mussels, seafood sauce, garlic oil, cooked corn, cheese, butter, pesto, braising sauce (55-65°F - Cold Holding). Items in unit longer than 4 hours. Items discarded. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line, shrimp (50°F - Cold Holding). Item stored above rim of storage pan in flip top cooler. Item moved to lower cooler to chill and cold hold At cookline flip top cooler, octopus, squid, shrimp, mussels, seafood sauce, garlic oil, cooked corn, cheese, butter, pesto, braising sauce (55-65°F - Cold Holding). Items in unit longer than 4 hours. Items discarded. See Stop Sale Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. At dishwasher station, hand sink used as dump sink. Basket removed Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. At kitchen shelf, items removed Corrected On-Site Warning

Basic - Food stored on floor. Bag of uncooked rice stored under shelving in kitchen. Bag moved up to shelving Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline lip top cooler. Items removed from water Corrected On-Site Warning