BAWARCHI BIRYANIS & KWALITY ICE-CREAM (INDIAN CUISINE)

Management knowledge, responsibilities, reporting — Inspector Note: PIC could not verify that food employees have been informed or trained on the reportable symptoms or illnesses. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Facility to email signed copies of employee health policy to EHS by Friday (4/17/26).

Food stored covered — Inspector Note: Observed several spices stored uncovered throughout main kitchen. Observed chicken and soups stored on the counter without lids in the main kitchen. Observed chicken and lentils without lids in the walk-in freezer of main kitchen. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food items covered.

Proper cold holding temperatures — Inspector Note: Observed cream on the counter of main kitchen temping above 41F. Observed cottage cheese and vegetable sauces stored in prep unit #1 of main kitchen temping above 41F. Observed tomatoes and veggie balls stored in top of prep unit #2 of main kitchen temp above 41F. Observed raw shelled egg and cabbage stored in top pf prep unit #3 of main kitchen temp above 41F. Observed cabbage in reach in cooler of main kitchen temp above 41F. C/A: 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 COS: Food discarded

Proper hot holding temperatures — Inspector Note: Observed tomato jalapeno, samosa, and chicken kabob in warmer display of front food service temp below 135F. C/A: 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 135°F (57°C) or above. COS: Food items discarded.