BIRYANI & KABABS

Hand wash sink in the restroom is blocked by milk crates, a ladder and a box in the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC made hand wash sink available. Lack of paper towels in the dispenser at kitchen hand wash sink. Paper towel roll available on a table next to hand wash sink. [CA] Provide single use paper towels in dispenser at all times. [COS] Paper towels restocked.

*Repeat violation Observed flies in the back food prep area and restroom. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

*Repeat violation Observed prepackaged food containers stored on a rack in restroom. [CA] Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination. All food shall be separated and protected from cross-contamination. Remove food items from restroom.

Observed many unused items cluttered in restroom. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Measured half fried paneer at 65F at prep table next to single door refrigerator. Per PIC, it was fried at 11 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D the container of paneer. See VC&D report. Measured cooked chicken curry at 85F stored on counter next to briyani containers. Per PIC, it was taken out of temperature control 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC provide time label for chicen curry to use with 4 hours from when it was taken out of temperature control.

Restroom is not self closing and remains open. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Observed fried chicken being cooled in fully covered plastic container. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

*Repeat violation Lack of food manager certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack of food handler cards for employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Ambient temperature of two glass door refrigerator is 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Observed use of cardboard as a liner on floors in warewash area and on shelves above prep units. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed meat thawing on prep tables in back storage area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.