PERSIS INDIAN GRILL

High Priority - 2 Pesticide-emitting strip present in food prep area. Warning

High Priority - Container of medicine improperly stored. Employee medicine Stored on prep table Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator overnight cooked goat (50F - Cold Holding); butter sauce (58F - Cold Holding) fried chicken (50F - Cooling); fried cauliflower (50F - Cooling); fried corn (50F - Cooling); Warning

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 in dish area Warning

High Priority - Live, small flying insects found 20 small flying insects in prep area 10 small flying insects in dish area 5 small flying insects at the end of the fry line Total 35 Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food.p in walk in freezer Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauce located in walk in cooler Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 on top of left reach in cooler on cooks line 1 on floor next to right reach in cooler next to trash can 1 on floor near drain by reach in cooler across from walk in cooler Total : 3 Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken unprotected in walk in freezer covered with frozen ice dripping from fan motor over head Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours fried onions (78F - Cold Holding , held at room temperature) cooked goat (50F - Cold Holding); butter sauce (58F - Cold Holding) fried chicken (50F - Cooling); fried cauliflower (50F - Cooling); fried corn (50F - Cooling); Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours fried onions (78F - Cold Holding , held at room temperature) Warning

High Priority - Toxic substance/chemical improperly stored. Dishwasher chemicals stored on shelf next to clean utensils in Dish area Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Full 5 gallon container Covered on speed rack Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cutting boards Food containers soiled interior stored on clean rack Gaskets throughout establishment Interior all reach in cooler Interior fryers Interior multiple flour containers Interior microwave Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area Warning

Intermediate - No soap provided at handwash sink in bar Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning

Basic - Bowl or other container with no handle used to dispense food. Used for white substance container on cooks line

Basic - Carbon dioxide/helium tanks not adequately secured in bar area Warning

Basic - Ceiling tile missing in dish area Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored plastic in dish area Warning

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Warning

Basic - Dead roaches on premises. 1 on wall next to dish machine 1 in hand sink next to cooks line 1 next to tandoori oven 1 underneath hand wash sink on cooks line Total : 4 Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting in dish area Warning

Basic - Floor soiled/has accumulation of debris heavily under all equipment and racks including dry storage area Warning

Basic - Food stored on floor. In walk in freezer Warning

Basic - Ice scoop handle in contact with ice bar Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spatulas in 109F water Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior trash cans Exterior mobs key Hand sinks interior All shelves throughout establishment soiled Shelves under microwave Exterior of oven on cooks line Oven eyes

Basic - Raw fruits/vegetables not washed prior to preparation. Herbs cut without washing first in kitchen Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line Warning

Basic - Ripped/worn tin foil used as shelf cover. Throughout cooks line

Basic - Single-service articles not stored inverted or protected from contamination in kitchen Warning

Basic - Stored food not covered I walk in freezer and top of speed rack in walk in cooler. Warning

Basic - Wall heavily soiled with accumulated grease, food debris, and/or dust Throughout kitchen Warning

Basic - Working containers of food removed from original container not identified by common name. Dry herbs in dry storage area not labeled