Persis Savannah LLC

Observed rice cooling in covered bowl with a temperature of 76F. PIC stated rice was cooked earlier in the morning time more than 6 hours prior. COS: PIC discarded bowl of rice.

Observed masala, chick peas, and cans of tomato paste stored uncovered in bottom of reach-in and prep-top coolers. COS: PIC instructed employees to cover items before placing back into cooler.

Observed flour with a scoop without a handle being stored back in product. Observed container being used as a scoop and stored back in container of cashews. COS: PIC removed scoop and container from dry goods.

Observed many foods stored uncovered in walk-in cooler, seasonings uncovered, bags of seasonings, bags of flour and rice all uncovered.

RCA: PIC covered some foods. All foods shall be protected from overhead contamination.

Observed 3-compartment sink with sanitizer solution not at adequate levels.

RCA: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions.

Observed bags of dry seasonings, flour, and containers of oil on floor inside outdoor storage shed.

RCA: food shall be protected from contamination by storing the food (i) In a clean, dry location;(ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed handwashing sink at bar area without hot water available.

RCA: A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed many food items with bowls being used as scoops.

COS CA: PIC removed bowls. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container or 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.

Observed several food items in the reach in cooler and walk in coolers to not be covered. COS-PIC covered food items. CA/COS: PIC will ensure that employees cover all food items when not in active use to prevent contamination.

Observed all food items throughout the facility held over 24 hours without any date labeling. CA/COS: PIC reassured me that all food is only held for a max of 3 days. discussed with PIC, he will create date labels for food items that are being held overnight/over 24 hours after lunch rush, during the 2:30-5pm break.

Observed plastic bowls without handles being used as scoops in flour various seasonings. CA: PIC removed scoops and will replace with utensils with handles.

Observed reach in/prep cooler across from grill with an ambient temp of 63 with most food items matching that same temperature. See temp log for more details regarding food items and temperatures. CA/COS: PIC discarded all food items held in this cooler.

Observed all food items throughout the facility held over 24 hours without any date labeling. CA/COS: discussed with PIC, he will create date labels for food items that are being held overnight/over 24 hours after lunch rush, during the 2:30-5pm break. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

Observed back door to be propped open with no air curtain or screen door in place with a numerous amount of flies in the back of the kitchen. CA/COS: PIC closed door and was educated on the importance of keeping the door closed when prepping food.