PISCO BAR & RESTAURANT Inspection – March 18, 2025

High Priority 2

#8High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setting up 3 compartment sink

#9High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 127 F and cooked chicken 129 F. Operating placing rice in microwave and chicken on stove to reheat. The warmer was accidentally shut off. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Large ice machine soiled in service area

Basic 7

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Repeat Violation

#2Basic08B-38-4

Basic – Food stored on floor. Raw chicken in walk-in-cooler **Corrected On-Site**

Corrected On-Site

#3Basic36-24-5

Basic – Hole in or other damage to wall. Near dish machine **Repeat Violation**

Repeat Violation

#4Basic14-42-4

Basic – Hood filter missing from automatic fire suppression/exhaust system.

#5Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#6Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. In service area. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Florida Food Watch