PIRI PIRI CHICKEN GRILL

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands. Inspector stopped employee and had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted glasses and proceeded to handle clean bowl. Inspector stopped employee and had employee wash hands and change gloves. Employee returned bowl to dish area to be rewash Ed. Corrective Action Taken

High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee in kitchen working with bandaid covering cut finger. Employee put on glove over band aid. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over containers of dressing in walk-in cooler. Manager moved eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in front counter display case: cannoli (47F - Cold Holding); caramel cheesecake (46F - Cold Holding); cheesecake (45F - Cold Holding); red velvet cheesecake (47F - Cold Holding). Manager stated items were at proper temperature at 11 am. Manager moved items to reach-in freezer to reduce temperature to 41F: red velvet cheesecake (41F); cannoli (40F - Cold Holding); cheesecake (41F - Cold Holding); caramel cheesecake (40F - Cold Holding). Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer on prep table beneath pass through window: lemon soup (113F - Hot Holding). Employee stated item placed in warmer 3 hours prior to temperature being taken. Manager placed item on stove top to reheat, lemon soup (169F - Reheating). Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in kitchen next to back door above 200 ppm. Manager had employee change sanitizer water, 75 ppm. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake in front counter display case. Manager stated item placed in cooler on 1/31. Manager placed proper date on item. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided written procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ladles stored on clean dish rack across from oven. Manager returned items to dish area to be rewashed. Corrective Action Taken

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Establishment has no proof of certified food manager. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from back door. No hand soap at hand washing sink next to three compartment sink. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available of employee reporting responsibility.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training available for two employees, establishment has ten employees.

Basic - Accumulation of debris inside warewashing machine. Interior of dish machine next to three compartment sink soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank with blue top next to soda machine in back wait area.

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. Salmon stored in reach-in cooler across from kitchen entrance. Manager cut hole in package to introduce oxygen to fish. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom lacking cover waste receptacle.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to make line. Manager discarded drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of can of leaves stuffed with rice in dry storage area. Manager moved phone to office area. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front counter stored in standing water, 71F. Manager returned items to dish area. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter display cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Gaskets of reach-in cooler on make line.

Basic - Stored food not covered. Euro meat in reach-in freezer next to back door. Manager placed lid on euro meat. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in buckets with water next to mop sink. Manager hung up mops to air dry. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Employee changed sanitizer water, 75 ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in back wait station.

Basic - Working containers of food removed from original container not identified by common name. Container of cayenne pepper in dry storage. Repeat Violation

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. Chlorine 0 ppm

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee touched already reheated bread with bare hands.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line, multiple utensils stored in 90F water.

High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2021 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw shell eggs stored above cheese

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, orzo 52F, meatballs 51F and 57F, pasta 56F. Also on ice bath, cut tomatoes 56F, cut lettuce 60F cheese 57F, manager added more ice At the prep area, raw beef 52F and 51F, per operator all product were 41F and below this morning In walk-in cooler potatoes 51F, cheese 52F, milk 51F (nonTCS food 49F). Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, sink blocked by shelve and tray,, operator moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, Employee provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, hummus, baba ganush, chicken, pasta, meatballs no date marked, per operator food was made/opened 08/06/2022

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area spray bottle with cleaner not labeled, employee labeled Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line, ambient temperature 50-54F and 60F, Also walk-in cooler ambient temperature 52F-56F Warning

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. In wic, Dead lobster. Per operator, lobster found dead in life shellfish tank this morning.

Basic - Food stored on floor. At the prep area, gyro bread boxes on floor

Basic - No copy of latest inspection report available.

Basic - Working containers of food removed from original container not identified by common name. At the prep area multiple containers not labeled.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment has completely remodeled. Restrooms are moved, bar added, triple sink outside, ice machine and two freezers stored outside. Warning - From follow-up inspection 2021-12-07: No change. Time Extended - From follow-up inspection 2022-02-02: No change. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment has completely remodeled. Restrooms are moved, bar added, triple sink outside, ice machine and two freezers stored outside. Warning - From follow-up inspection 2021-12-07: No change. Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is operating with 135 seats, 99 indoor and 36 outdoor. Approved for only 68 for this location. - From follow-up inspection 2021-12-07: No change Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female and male employee touched apron and face and continued to work without first washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the prep area, female employee cutting unwashed tomatoes with bare hands, inspector and operator addressed situation, employee stopped, washed her hands, washed the tomatoes and continued the cutting process wearing gloves. Also male employee touching pita bread with bare hands Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw octopus and raw shell eggs above beats, sauce and garlic containers, Operator stored properly. Corrected on-site.

High Priority - Stop Sale issued due to adulteration of food product. At the prep area, cooked potato with a hair.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, potatoes 109-124°, per Operator potatoes were cooked at 11:00am.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Two oyster tags no date marked.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the bar area, milk no date marked, employee date marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the prep area, can opener blade soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, trays and containers stored on top of the sink, also at the bar area, spoon inside sink, employee moved all. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the prep area, female employee rinsed tomatoes in hand sink, Operator and inspector addressed situation, employee used three compartment sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment has completely remodeled. Restrooms are moved, bar added, triple sink outside, ice machine and two freezers stored outside. Warning

Basic - Bowl or other container with no handle used to dispense food. At the bar area, male employee used a cup no handle to dispense ice from the ice machine, Inspector addressed situation with employee.

Basic - Carbon dioxide/helium tanks not adequately secured. At the bar area, outdoor area and kitchen area.

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. In walk-in cooler, Multiple packages of raw fish.

Basic - Covered waste receptacle not provided in women's bathroom. Two unisex bathrooms, no covered receptacle

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the bar area, opened hot dogs packaged above customers food, also in walk-in cooler, container with fries, Employee moved. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Male operator no hair restraint also no beard guard.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is operating with 135 seats, 99 indoor and 36 outdoor. Approved for only 68 for this location.

Basic - Food stored in a location that is exposed to splash/dust. At the bar area, small ice machine next to ice machine with no lid, employee place back the lid. Corrected On-Site

Basic - Food stored on floor. Near back door, box of peppers on floor, employee moved. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the bar area, knife with green handle between wall and sink, employee moved. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the bar area, opened employee drink above customers food, employee moved. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At the prep area, soap and chlorine.