Food Facility Inspection Report

GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report

Establishment Name: Persis Biryani Indian Grill

Address: 631 N Main ST STE 100

City:

Alpharetta

Time In:

Time Out:

Inspection Date:

08/29/2024

CFSM:

Venkata Palepu 2029

Purpose of Inspection: Routine Followup Initial
Issued Provisional Permit Temporary

Risk Type: 1 2 3 Permit#: FSP-060-003753

Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.

Last Score 92	Grade A	Date 01/10/24
Prior Score 57	Grade U	Date 12/21/23

CURRENT SCORE

CURRENT GRADE

SCORING AND GRADING:

A=90-100 B=80-89 C=70-79 U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance OUT=not in compliance NO=not observed NA=not applicable COS=corrected on-site during inspection R=repeat violation of the same code provision=2 points

Compliance Status						COS	R
1	IN	OUT	NA	NO	Supervision	4 points
					1-2A. PIC present, demonstrates knowledge, performs duties
					1-2B. Certified Food Protection Manager
2	IN	OUT	NA	NO	Employee Health, Good Hygienic Practices, Preventing Contamination by Hands	9 points
					2-1A. Proper use of restriction & exclusion
					2-1B. Hands clean and properly washed
					2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed
						4 points
					2-2A. Management knowledge, responsibilities, reporting
					2-2B. Proper eating, tasting, drinking, or tobacco use
					2-2C. No discharge from eyes, nose, and mouth
					2-2D. Adequate handwashing facilities supplied & accessible
					2-2E. Response procedures for vomiting & diarrheal events
3	IN	OUT	NA	NO	Approved Source	9 points
					3-1A. Food obtained from approved source
					3-1B. Food received at proper temperature
					3-1C. Food in good condition, safe, and unadulterated
					3-1D. Required records: shellstock tags, parasite destruction
4	IN	OUT	NA	NO	Protection From Contamination	9 points
					4-1A. Food separated and protected
					4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
						4 points
					4-2A. Food stored covered
					4-2B. Food-contact surfaces: cleaned & sanitized

Compliance Status						COS	R
5	IN	OUT	NA	NO	Cooking and Reheating of TCS Foods, Consumer Advisory	9 points
					5-1A. Proper cooking time and temperatures
					5-1B. Proper reheating procedures for hot holding
						4 points
					5-2. Consumer advisory provided for raw and undercooked foods
6	IN	OUT	NA	NO	Holding of TCS Foods, Date Marking of TCS Foods	9 points
					6-1A. Proper cold holding temperatures
					6-1B. Proper hot holding temperatures
					6-1C. Proper cooling time and temperature
					6-1D. Time as a public health control: procedures and records
						4 points
					6-2. Proper date marking and disposition
7	IN	OUT	NA	NO	Highly Susceptible Populations	9 points
					7-1. Pasteurized foods used: Prohibited foods not offered
8	IN	OUT	NA	NO	Chemicals	4 points
					8-2A. Food additives: approved and properly used
					8-2B. Toxic substances properly identified, stored, used
9	IN	OUT	NA	NO	Conformance with Approved Procedures	4 points
					9-2. Compliance with variance, specialized process and HACCP plan

GOOD RETAIL PRACTICES

(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)

Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.

Compliance Status			COS	R
10	OUT	Safe Food and Water, Food Identification	3 points
		10A. Pasteurized eggs used where required
		10B. Water and ice from approved source
		10C. Variance obtained for specialized processing methods
		10D. Food properly labeled; original container
11	OUT	Food Temperature Control	3 points
		11A. Proper cooling methods used: adequate equipment for temperature control
		11B. Plant food properly cooked for hot holding
		11C. Approved thawing methods used
		11D. Thermometers provided and accurate
12	OUT	Prevention of Food Contamination	3 points
		12A. Contamination prevented during food preparation, storage, display
		12B. Personal cleanliness
		12C. Wiping cloths: properly used and stored
		12D. Washing fruits and vegetables
13	OUT	Postings and Compliance with Clean Air Act	1 point
		13A. Posted: Permit/Inspection/Choking Poster/Handwashing
		13B. Compliance with Georgia Smoke Free Air Act

Compliance Status			COS	R
14	OUT	Proper Use of Utensils	1 point
		14A. In-use utensils: properly stored
		14B. Utensils, equipment and linens: properly stored, dried, handled
		14C. Single-use/single-service articles: properly stored, used
		14D. Gloves used properly
15	OUT	Utensils, Equipment and Vending	1 point
		15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
		15B. Warewashing facilities: installed, maintained, used; test strips
		15C. Nonfood-contact surfaces clean
16	OUT	Water, Plumbing and Waste	2 points
		16A. Hot and cold water available; adequate pressure
		16B. Plumbing installed; proper backflow devices
		16C. Sewage and waste water properly disposed
17	OUT	Physical Facilities	1 point
		17A. Toilet facilities: properly constructed, supplied, cleaned
		17B. Garbage/refuse properly disposed; facilities maintained
		17C. Physical facilities installed, maintained, and clean
		17D. Adequate ventilation and lighting; designated areas used
18	OUT	Pest and Animal Control	3 points
		18. Insects, rodents, and animals not present

Person in Charge (Signature)

(Print) Sanjit Biswas

Date: 08/29/2024

Inspector (Signature)

Follow-up:

YES

Follow-up Date: 09/09/2024

Food Establishment Inspection Report Addendum

Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).

Establishment Persis Biryani Indian Grill	Permit # FSP-060-003753	Date 08/29/2024
Address 631 N MAIN ST STE 100	City/State ALPHARETTA GA	Zipcode 30009

TEMPERATURE OBSERVATIONS
Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Cold Holding, Main Kitchen, Reach In Cooler, Ambient, RIC 1	52.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Chicken	45.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Ambient, PTC 1	48.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Sauce, Tomato based sauce	45.0 ° F	Cold Holding, Main Kitchen, Walk in Cooler, Ambient, WIC 1	40.0 ° F	Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Chicken	49.0 ° F
Hot Holding, Self-serve buffet, Buffet Unit, Soup, Tomato Dal	151.0 ° F	Hot Holding, Self-serve buffet, Buffet Unit, Vegetables, Cauliflower	141.0 ° F	Hot Holding, Self-serve buffet, Buffet Unit, Rice, White rice	142.0 ° F
Hot Holding, Self-serve buffet, Buffet Unit, Soup, Chicken curry	156.0 ° F

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
3-1C	Violation of Code: [511-6-1.04(3)(e)] Observed 4 damaged cans stored on the can rack. One of said cans was leaking soup. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf PIC discarded the cans. Corrected On-Site. New Violation.
4-2B	Violation of Code: [511-6-1.05(7)(c)] Observed food build up in all the microwaves in the kitchen. 1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. PIC will have all the microwaves cleaned and sanitized before next use. New Violation. Correct By: 08/29/2024
6-1A	Violation of Code: [511-6-1.04(6)(f)] Observe several TCS foods that were above 41 F. See temp log for readings. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC will have the units serviced and discard any food that was not prepped to today. Corrected On-Site. New Violation.
6-2	Violation of Code: [511-6-1.04(6)(g)] Observed no date marking on any of the food in the WIC. 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 EHS provided datemarkign posters. New Violation.
8-2B	Violation of Code: [511-6-1.07(6)(c)] Observed cleaning chemical stored above food in the dry storage area. New Violation. Correct By: 08/29/2024
10D	Violation of Code: [511-6-1.04(4)(d)] Observed no common name labels for dry food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC will ensure that all common food containers are labeled. New Violation. Correct By: 08/29/2024

Person in Charge (Signature)

Date: 08/29/2024

Inspector (Signature) Ian Nichols

Date: 08/29/2024

Food Establishment Inspection Report Addendum

Establishment Persis Biryani Indian Grill	Permit # FSP-060-003753	Date 08/29/2024
Address 631 N MAIN ST STE 100	City/State ALPHARETTA GA	Zipcode 30009

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
12A	Violation of Code: [511-6-1.04(4)(i)] Observed heavy ice build on the food in the WIF. 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. 2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. 3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. 4. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. PIC will have a vendor service the element for the WIF. New Violation.
12A	Violation of Code: [511-6-1.04(4)(q)] Observed thawed chicken being put into a container on the floor in the kitchen as well as chicken being stored on the floor in the WIC. 1. Except as specified in paragraphs 2 and 3 of this subsection, 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. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. PIC will move these items off of the floor to prevent contamination Corrected On-Site. New Violation.
13A	Violation of Code: [511-6-1.02(1)(f)(1)] Observed the facility had an expired permit. Upon further investigation, EHS saw that facility has not paid since 2022. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers PIC will paid the fees for their food service permit. New Violation. Correct By: 08/29/2024
14A	Violation of Code: [511-6-1.04(4)(k)] Observed knives being stored between two PTC for the grill prep line as well as an ice scoop stored in the the ice bin. 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). PIC. Will move these items to a clean portion of a prep area to be stored. New Violation. Correct By: 08/29/2024

Person in Charge (Signature)

Date: 08/29/2024

Inspector (Signature) Ian Nichols

Date: 08/29/2024

Food Establishment Inspection Report Addendum

Establishment Persis Biryani Indian Grill	Permit # FSP-060-003753	Date 08/29/2024
Address 631 N MAIN ST STE 100	City/State ALPHARETTA GA	Zipcode 30009

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
18	Violation of Code: [511-6-1.07(2)(k)] Observed a fly trap hanging above a prep area. 1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. PIC will remove the fly trap from over the prep area in question. New Violation.
18	Violation of Code: [511-6-1.07(5)(k)] Observed flies through out the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. PIC will contact a pest control vendor to service their facility. Repeat Violation.

Remarks	50 ppm - Chlorine Dishwasher Legal Notice issued the report serves a legal notice The facility will voluntarily close until all violations are corrected.

Person in Charge (Signature)

Date: 08/29/2024

Inspector (Signature) Ian Nichols

Date: 08/29/2024