Biryani-N-Grill

Inspector notes: Observed the can opener with visible debris on it. Observed spoons and forks stored in a drawer with crumbs and other debris in the drawer. Observed knives with stuck on food stored on the magnet strip in the main kitchen. C/A Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS MANAGER REMOVED THE ITEMS AND HAD THEM PLACED INTO THE SINK TO BE WASHED

Inspector notes: Observed sour cream sweet corm soup that were stored in the WIC that were holding above 41*F. C/A 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 COS Manager tossed out the sour cream and the soup.

Inspector notes: Observed a large pot with white rice that was in the main kitchen and was holding at 70*F. C/A ime/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 COS MANAGER DISCARDED THE RICE

Inspector notes: Observed several foods that were stored in the WIC where the temperature remained unchanged. C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

Inspector notes: MANAGER/OWNER STATED THE FACILITY IS USING TIME AS A PUBLIC HEALTH CONTROL WITHOUT A WRITTEN PROCEDURE NOR A DISCARD TIME. C/A Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safe...

Inspector notes: Observed scoops stored in the flour, sugar and salt bin with the handle touching the product or not having a handle at all. Observed utensils stored in water on the stove with a water temperature of 88*F C/A Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-cont...

Inspector notes: Observed several metal trays that were recently washed and stacked wet on the shelf next to the three-compartment sink adjacent to the main kitchen. C/A quipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Manger had the employees unstack the trays

Inspector notes: Observed ambient temperature of prep top cooler in front kitchen area not maintaining at 41F or below. Observed the Walk in Cooler with an ambient temperature of 55*F and 44*F in the other one. Observed the dish washing machine with sanitizer concentration at 0ppm. CA: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use Manager has 3 days to provide an invoice to EHS stating that the warewashing machine was repaired