Bawarchi Biryanis

Physical facilities installed, maintained, and clean — Inspector Note: Observed absorbent ceiling tiles throughout the main kitchen of the facility. Advised PIC materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be smooth, durable, and easily cleanable for areas where food services operations are conducted. Advised PIC to replace absorbent ceiling tiles with nonabsorbent easily cleanable ceiling tiles.

Physical facilities installed, maintained, and clean — Inspector Note: Observed severe food splatter on walls in the main kitchen area. Advised PIC that the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to thoroughly clean walls throughout the main kitchen area.

Hands clean and properly washed — Inspector Note: Observed food employee touch face then began to prep food at the stove top in the main kitchen; observed same food employee touch face and handled clean equipment. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles after engaging in other activities that contaminate the hands. COS: PIC washed hands at the designated hand sink after touch body part.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple food contact surface of microwave (interior and ceiling) in the main kitchen stored as clean with food residue and debris. Advised PIC that equipment food contact surfaces and utensils shall be cleaned at any time during the operation where contamination can occur. Advised PIC to throughly clean and/or replace microwaves throughout the main kitchen area.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the sanitization concentration of the 3-compartment sink reading at 10 ppm Cl. Advised PIC the the sanitization concentration of sodium hypochlorite shall read between 50-100 ppm Cl. Advised PIC to increase the sanitization concentration of sodium hypochlorite at the 3-compartment sink to range between 50-100 ppm Cl.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the front-food service area RIC with an ambient temperature of 44.9. Advised PIC equipment shall be maintained in a stated of repair and cndition that meets that requirements specified under subsections (1) and (2) of this Rule. Advised to have the front-food service RIC serviced.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility without chemical test strips to test sanitization concentration for the dish machine and the 3-compartment sink. Advised PIC a test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Advised PIC to obtain test strips for the dish machine and 3-compartment sink and have them readily available at the facility at all times.

Nonfood-contact surfaces clean — Inspector Note: Observed several nonfood contact surfaces of exterior of prep top coolers, microwaves, fryer units, interior of prep top units and shelving in the walk-in cooler with severe rusting and debris. Advised PIC nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Advised PIC to thoroughly clean all nonfood contact surfaces of the facility.

Plumbing installed; proper backflow devices — Inspector Note: Observed severe leakage at hand sink number 1 at piping. Also observed active leak at the faucet of the 3-compartment sink. Advised PIC a plumbing system shall be repaired according to law and maintained in good repair. Advised PIC to have sinks repaired.

Physical facilities installed, maintained, and clean — Inspector Note: Observed absorbent ceiling tiles throughout the main kitchen of the facility. Advised PIC materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be smooth, durable, and easily cleanable for areas where food services operations are conducted. Advised PIC to replace absorbent ceiling tiles with nonabsorbent easily cleanable ceiling tiles.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed disposable water bottle located at prep top cooler 1 in the main kitchen. Advised PIC lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur. Advised PIC to place disposable water bottle at the designated area.

Insects, rodents, and animals not present — Inspector Note: Observed back door propped open during time of inspection. Advised PIC that outer openings shall be protected against rodent and pests by solid, self-closing, tight-fitting doors. COS: PIC shut back door of the facility.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no food allergy awareness training upon request. Advised PIC employees shall be properly trained on food allergy.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Upon arrival, observed multiple food employees eating in kitchen. Advised PIC employees shall consume food only in designated area. COS: Had employees cease and move to designated area.

Food stored covered — Inspector Note: Upon arrival, observed multiple seasonings stored uncovered when not in use. Advised PIC food shall be stored covered. COS: Had PIC cover food items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine/warewash being used with 0 ppm CL. Advised PIC CL mechanical warewash concentration shall be in adequate range (50 - 100 ppm).

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple microwaves staining and accumulated food debris in need of cleaning. Advised PIC equipment food contact surfaces shall be cleaned at a frequency necessary.

Proper cold holding temperatures — Inspector Note: Observed four containers of raw (2) & cooked chicken (2) cold-holding on counter main kitchen (mango & buttermilk) cold holding in RIC for less than 4 hours. Advised PIC TCS food shall be cold held at 41F and below. COS: PIC relocated for proper cooling.