THE PORT OF PERI PERI

Front cold holding display unit with sauces and cakes were measured 45F. [CA] A cold holding unit shall measure 41F and below. [COS] Temperature was measured 40F in 30 minutes.

Under the grill hot holding unit on the right side with precooked chicken was measured 125F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Temperature was adjusted and it was measured 160F in 30 minutes.

Dust debris was around the vent in the kitchen area. [CA] Clean the ceiling panel from dust while covering the food. NOTE: Make sure mechanical hood was working is working properly because dust debris and burned filters were seen.

Frozen chicken was soaking in a food prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Opening and gaps in the ceiling panels outside the mechanical hood. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Lack soap dispenser for the front and restroom hand washing sink. Pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

HOT RUNNING WATER AT THE 3-COMP AND FOOD PREP SINK WAS MEASURED 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

LACK FSC. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. LACK FOOD HANDLER CARDS. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

FRONT COLD DISPLAY WITH CAKES LACK THERMOMETER. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

LACK TEST STRIPS FOR CHLORINE AND QUATERNARY AMMONIA. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

VENTILATION HOOD FILTERS ABOVE A GRILL HAS A GREASE DEBRIS. [CA] Ventilation hood filters shall be maintained clean and good repair. [SA] CLEAN MORE FREQUENTLY OR CLEAN IN BETWEEN PROFESSIONAL HOOD CLEANING SESSIONS.

MARINATED CHICKEN WAS MEASURED 47F IN A CONTAINER WITH LID. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

COOKED VEGETABLE WERE COOLING INSIDE THE HAND WASHING SINK. [CA] A handwashing facility shall not be used for purposes other than handwashing. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC TOOK THE VEGTABLE STRAINER OUT.

UNDER THE GRILL HOT HOLDING DRAWER WITH COOKED CHICKEN WAS 120F. FOOD WAS PLACE IN 2 HOURS AGO. HOT HOLDING WITH CORN WAS MEASURED 120F. FOOD WAS PLACE IN 2 HOURS AGO. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] ADJUST THE TEMPURATURE SETTING TO MINIMUM 135F.

1. CELINING PANEL NOT TIGHTLY PLACED ABOVE REFRIGERATION NEXT TO HANDWASHING SINK AND OUTSIDE THE RESTROOM. 2. LOOSE CEILING PANELS WITH GAPS IN THE DINE IN AREA. 3. A LARGE HOLE ABOVE THE JANITORIAL SINK. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

DRY WIPING CLOTHS WERE PLACED IN MULTIPLE PLACED. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

THE HEALTH PERMIT WAS NOT POSTED IN PUBLIC VIEW. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Opening in wall under the hand washing sink.

Opening in ceiling above cylinder next to mechanical hood. Back door has a broken self closure.