Biryani Place

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Facility could not provide test strips for dish machine. In manual ware washing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf CA: EHS advised PIC to purchase proper test strips.

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken tiles on floor inside walk in cooler. All physical facilities shall be maintained in good repair. CA: EHS advised PIC to have tiles replaced.

Certified Food Protection Manager — Inspector Note: Facility had expired 9/29/2025 certified food protection manager certificate posted. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf CA: EHS advised PIC to have certificate renewed.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine at 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) CA: EHS advised PIC to have dish machine repaired.

Proper date marking and disposition — Inspector Note: Observed no date marking on food items inside walk in cooler and reach in cooler. . 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 CA: EHS advised PIC of date marking rules.