Bawarchi Biryanis Cumming

Inspector observed TCS foods in reach-in coolers not held at 41 degrees below. COS PIC discarded items. CA: PIC to have repair man look at the coolers to see if they can be repaired to hold at 41 degrees or below.

Inspector observed In-use utensil (knife) stored between the prep top cooler. Inspector observed scoops without handles touching food product in bulk food containers. COS PIC pulled knife for wash rinse and sanitizing. CA: (k)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-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Inspector observed foil lining most shelving and equipment throughout the main kitchen. CA: 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 ceiling tiles and ceiling vents with a buildup of dust. Inspector observed concrete wall adjacent to dish sink with broken and missing tiles. CA: (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Inspector observed missing filter in vent hood. CA: PIC to locate missing vent hood and ensure all filters in all three hoods are installed without gaps between filters.

Onion sauce date labeled 4/23 placed in cooler the night before temperature was 67F. COS- Sauce discarded. Soup date labeled 4/22 and the temperature was 43F on the outside and 44F in the middle of the container. COS- Soup discarded.
Facility advised to cool by separating into smaller pans (2" deep), using ice bath, or ice paddles/wands, or purchasing a blast chiller. TCS foods must be cooled from 135 deg. F to 70deg. F within 2 hours and from 70 deg. F to 41 deg. F or less within an additional 4 hours.

Observed missing filter in vent hood. Advised PIC to locate missing vent hood and ensure all filters in all three hoods are installed without gaps between filters.

Raw meat being washed and prepped in vegetable prep sink without sanitizing afterwards. Meat being prepped, utensil containing meat located on floor. COS PIC had employee sanitize vegetable prep sink and moved prepped meat to new container (off floor) utensil on floor pulled for rewash. Advised to use vegetable prep sink for vegetables and fruits only with no animal product.

Utensils washed in mop sink. Advised PIC to only wash utensils in 3 compartment sink and Dish Machine. COS PIC pulled utensils for rewash in proper locations. Reeducated PIC on proper warwashing procedures.

Observed improper cooling in walk-in cooler. TCS foods being cooled overnight and out of temperature at time of inspection (over 12 hours). Temperatures taken at night before closing. Temperatures were not taken this morning by employees. Deep pans being used to cool and stored uncovered. Reeducated PIC on proper cooling methods, times, and temperatures.