Biryani Pot

Inspector observed prep sink labeled "Non-Vegetable" without splash guards. Prep sink is between a prep top cooler and a worktable. Corrective Action: During preparation, unpackaged food shall be protected from environmental sources of contamination like a splash guard.

Inspector observed cups used as scoops in bulk containers of flour. Inspector observed scoops with handles touching bulk containers of spices. Inspector observed ice scoop with the handle touching the ice. Corrective Action: Food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container.

Inspector observed employees changing tasks and not washing hands (touching clothes, cups, trash, doors, face --> then donning gloves to handle food) Corrective Actions: Employees need to wash hands when changing tasks. COS PIC had employees wash hands then don new gloves.

Inspector observed raw chicken (packaged in cardboard boxes) thawing in the mop sink. Note: Boxes are completely wet. Corrective Action: Food shall only contact surfaces of: Equipment and utensils that are cleaned and sanitized. COS PIC discarded all chicken.

Inspector observed cooked onions (draining on a cloth towel) and glassware (stored with FCS touching water fountain). Corrective Action: Food shall only contact surfaces of: Equipment and utensils that are cleaned and sanitized. COS PIC discarded onions.

Inspector observed several items held greater than 41 degrees F. Corrective Action: Cold held items should be held at 41 degrees F or less. COS PIC discarded TCS cold held items greater than 41 degrees F.

Inspector observed several TCS items not hot held at 135 degrees F or greater. Corrective Action: Hot held items need to be held at 135 degrees F or greater. COS PIC discarded chicken (on the stove top); the soup w/ tomatoes (on the countertop/table); and the Potato Samosa (in the FFS Warmer Cabinet). COS PIC reheated the soup in the crock.

Inspector observed PIC not demonstrating active managerial control. Corrective Action: PIC and employees need to be retrained.

PIC stated the CFSM for this location is also the CFSM at Biryani Pot Banquet - 5805 State Bridge Rd Ste S Duluth, GA 30097. Corrective Action: Certified Food Safety Managers must be designated to one food service establishment only.

Inspector observed mango lassis held greater than 24hours not labeled with a date (FFS reach-in cooler). Corrective Action: TCS products held longer than 24 hours need to be marked with a date.

Inspector observed chemical spray bottles in FFS area not labeled with common name. Corrective Action: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Inspector observed numerous bulk yogurt containers fermenting (at room temperature) during the inspection. PIC confirmed the yogurt fermenting process. Corrective Action: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority. COS PIC discarded yogurt.

Inspector observed all main kitchen hand sinks blocked by equipment, water bottle, and dustpan. Corrective Action: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS PIC moved equipment.

Inspector observed uncovered rice in colander (Location: on the floor directly adjacent to hand sink in the main kitchen). Inspector observed uncovered grains soaking directly adjacent to the mop sink. Corrective Action: Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS PIC discarded rice and grains.

Inspector observed no measurable sanitizer in the facility. Corrective Action: Test sanitizer after making and frequently to ensure sanitizing level is sufficient. COS PIC remade sanitizers.

Fish in ROP packaging not thawing according to manufacturer's instructions (fish thawing on countertop). Chicken thawing in water on countertop. Corrective Action: Thawing should be done using approved methods and according to manufacturer's instructions. COS PIC discarded items in question.

Inspector observed Ghee stored on the ground. Corrective Action: food shall be protected from contamination by storing the food: at least 6" above the floor. COS PIC discarded ghee.

Inspector observed food handling employees without proper hair restraints. Corrective Action: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS PIC instructed employees to don hair nets.

Inspector observed dry wiping cloths with food stains (on the main kitchen prep tops). Corrective Action: Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

Inspector observed all exterior doors propped open. Corrective Action: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: closed tight-fitting doors. COS PIC closed doors.

Inspection report on top shelf - greater than 5' from customer view - greater than 15' of door beside the FFS vent hood. Corrective Action: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Inspector did not observe the Food Service Permit posted in the establishment. Corrective Action: Post the permit in a location in the food service establishment that is conspicuous to consumers.

Inspector observed cups used as scoops in bulk products. Inspector observed scoops with handles toughing bulk products. Corrective Action: Food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container.

Inspector observed reusing of single service containers. Sauce in a chocolate ice cream container. Corrective Action: Single-service and single-use articles may not be reused.

Inspector observed foil used for liners on shelving (in the main kitchen), packing material on the exhaust hood and ice machine, plywood subflooring used as a splash guard (at the prep sink). Corrective Action: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Inspector observed decorative bowl and Home Depot buckets used to store food. Corrective Action: Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Inspector observed residential nondurable worktable (in the main kitchen) under the microwave. Corrective Action: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Employee drinks on shelf above prep top (water bottles and a coffee mug). Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS PIC relocated employee belongings to designated area.