The Peri Peri Grill

In-use utensils: properly stored — Inspector Note: Observed plastic dispensing spoon stored inside container of basil seeds with the handle touching the food. Observed ice cream scoop stored in a container of water in the preptop cooler between uses. Corrective action - PIC advised to store ice cream scoop in hot water with temperature at or above 135*F or in a clean container that is cleaned and sanitized frequently. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes stacked while wet on shelving near 3-compartment sink in main kitchen area. Corrective action - PIC advised to have employees stack dishes in such a way as to allow for drainage and air-drying prior to nesting them on shelving. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food stored covered — Inspector Note: Observed uncovered spices and sauces near cooking equipment in the main kitchen area. Corrective action - PIC advised to provide covers for food containers when not actively dispensing from them. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark material on the nozzles at the beverage dispenser in the dining area. Corrective action - PIC advised to remove and clean and sanitize beverage nozzles daily. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper hot holding temperatures — Inspector Note: Observed cooked chicken in warmer drawers held at temperatures below 135*F. PIC reported quality concerns of chicken becoming hard and dry if held above 135*F. Corrective action - PIC advised to create written procedures and label foods with cook and dispose times so that time as a public health control can be used instead of hot holding in order to preserve the quality and safety of the chicken. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to have test device CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Plumbing installed; proper backflow devices — Inspector Note: Observed leak at hand sink CA: A plumbing system shall be repaired according to law; P and maintained in good repair.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed failure of person in charge to have basic knowledge of proper food safety. CA: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed failure to have vomit and diarrheal event kit CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Proper hot holding temperatures — Inspector Note: Observed rice in warmer at 70F CA: PIC placed rice in combi oven to bring to proper temperature