Biryani Pot

Food separated and protected — Inspector Note: Observed several containers of raw chicken stored on the same shelf or above cooked food. PIC moved the chicken to the correct locations.

Food properly labeled; original container — Inspector Note: Observed salt, flour, sugar, and sauces without labels at main kitchen. 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. CA: PIC will create labels.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed packs of flours and other food items stored on the floor. CA: PIC will store food items above teh floor at 6inches or above. 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.

Food in good condition, safe, and unadulterated — Inspector Note: Observed onions with mold-like growth. CA: PIC discarded the whole container. 1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed brown mold-like substance in the ice machine. COS: PIC burn the ice and will clean the ice machine. 7) 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. Pf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple cutting board with heavy scoring and with black mold-like substances on the prep-countertop. CA: EHS advised PIC to discard and replace with new cutting boards. 7) 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. Pf.

Proper hot holding temperatures — Inspector Note: Observed TCS items hot held below 130F. (See Temp Log for records). CA: EHS advised PIC to raise the hot-holding temperature so food can be held at an appropriate temperature. 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. P

Proper date marking and disposition — Inspector Note: Observed multiple Ready to Eat (RTE) food items not date marked nor labels. CA: EHS advised PIC to properly date mark RTE foods and label with common name. 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

Contamination prevented during food preparation, storage, display — Inspector Note: Do not stack uncovered meat product during storage

Single-use/single-service articles: properly stored, used — Inspector Note: Use rapped single service product spoon and folk for service

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Ensure that all your ware washing facilities are clean

Physical facilities installed, maintained, and clean — Inspector Note: Clean your air grate for your ice making machine