BIRYANI POINT

Food properly labeled; original container — Inspector Note: Observed multiple working containers used to hold spices and herbs without common name. CA: Food Storage Containers, Identified with Common Name of 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.

Insects, rodents, and animals not present — Inspector Note: Observed a live roach crawling on the wall in the main kitchen. CA: Controlling Pests. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the prep top cooler cutting board with heavy dirt and food buildup. The shelf that holds the clean knives has food buildup. CA: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the prep top cutting board and place in the 3 compartment sink to wash, rinse, and sanitize it. PIC also sanitized the knife holder and removed the dirt and dead bug. CA: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed TCS/ready to eat foods (boiled eggs, diced tomatoes) stored in prep top cooler above 41F. CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. COS: PIC discarded the food items.

Proper date marking and disposition — Inspector Note: Observed TCS/ready to eat foods(noodles, red chicken and curry goat) cold held in the walk in cooler and prep top cooler prepped 5/28,5/30 that exceeds 7 days. CA: Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires date marking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. COS: The PIC discarded the food items

Food properly labeled; original container — Inspector Note: Observed multiple single use containers used to hold spices and herbs. CA: Food Storage Containers, Identified with Common Name of 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.

Personal cleanliness — Inspector Note: Observed food service employee wearing a watch, and another worker wearing a wedding ring and bracelet. CA: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Wiping cloths: properly used and stored — Inspector Note: Observed multiple used wiping clothes drying and hanging on the prep sinks. CA: Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution. COS: PIC removed the wiping clothes and placed into a sanitizing solution.

Insects, rodents, and animals not present — Inspector Note: Observed multiple live roaches crawling on the floor in the main kitchen. CA: Controlling Pests. 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.

Food separated and protected — Inspector Note: Observed multiple TCS foods (raw eggs and raw chicken stored directly next to rice) in the walk in cooler. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. (II) Cooked ready-to-eat food. (III) Fruits and vegetables before they are washed. COS: PIC removed the raw eggs, raw chicken and placed the chicken on the bottom shelf. The raw eggs were place next to the fish. The rice was placed on the top shelf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the prep top cooler cutting board with heavy dirt and food buildup. The shelf that holds the clean knives has food buildup. CA: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the prep top cutting board and place in the 3 compartment sink to wash, rinse, and sanitize it. PIC also sanitized the knife holder and removed the dirt and dead bug. CA: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper date marking and disposition — Inspector Note: Observed a TCS food(cooked chicken) cold held in the walk in cooler prepared on 12/4/25 and that exceeds 7 days. The PIC went into the Walk in cooler and tried to throw the chicken away before the inspector saw. CA: Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires date marking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days.

Food properly labeled; original container — Inspector Note: Observed multiple single use containers used to hold spices and herbs. CA: Food Storage Containers, Identified with Common Name of 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the physical facility(dry storage, back storage area, main kitchen) with heavy dirt buildup and grease. CA: Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have 3 days to clean the facility shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed multiple live roaches crawling on the floor in the main kitchen. CA: Controlling Pests. 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.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed employee grab RTE boiled eggs with her bare hand and place in a ready to go container for customer. CA: Protection From Contamination After Receiving. COS: Food service employee discarded the RTE boiled eggs and donned a pair of gloves.

Food in good condition, safe, and unadulterated — Inspector Note: Observed a pack of sugar in the dry storage area sitting on the counter with black residue on the bag. CA: Package Integrity. 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. PIC was instructed to pour the sugar in a reusable container to protect from contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the prep top cooler cutting board with heavy dirt and food buildup. The shelf that holds the clean knives has dirt and a dead bug on it. CA: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the prep top cutting board and place in the 3 compartment sink to wash, rinse, and sanitize it. PIC also sanitized the knife holder and removed the dirt and dead bug. CA: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.