Hyderabadi Bawarchi Special

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

Observed potentially hazardous foods measured between 45-48F including cooked goat, cooked chicken, tomato sauce. [CA] All PHFs shall be maintained at 41F or below.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s Notes

1. Kitchen prep line cooler's ambient temperature measured at 47F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Observed walk-in freezer door unable to close fully and missing knob. [CA] Repair both walk-in freezer door and missing knob.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Proper eating, tasting, drinking, tobacco use

Inspector’s Notes

Observed employee drinking tea in active food preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official Wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s Notes

Observed single-use toilet paper not properly maintained inside the toilet paper dispenser in both all gender restrooms. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s Notes

Observed mops not hung to air dry properly at mop sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

1. Observed mechanical warewashing machine sanitizer level measured at 25ppm. [CA] Maintain chlorine in mechanical warewashing machine at 50 PPM. 2. Observed cleaned utensils not stored in a way that facilitates air drying. [CA] All equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. 3. Observed mold like build up inside the ice machine. [CA] Ice machine shall be maintained clean and sanitized properly.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s Notes

Observed broken coved based tile next to the ice machine. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Demonstration of knowledge; food safety certification

Inspector’s Notes

Food Manager Safety certificate and Food Handler cards are not available to review upon request. [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. 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.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Adequate handwash facilities supplied, accessible

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s Notes

1. Observed pipe leakage at the shared facilities' 3 compartment sink. 2. Observed missing faucet at the shared facilities 3 compartment sink. 3. Observed mold build up rubber gloves tied to spray nozzle and the faucet pipeline. 4. Observed loose faucet in both all gender restrooms. [CA] All plumbing fixtures shall be maintained and repaired properly to prevent contamination.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official Wording

Toxic substances properly identified, stored, used

Inspector’s Notes

Observed unlabeled chemical spray bottle below front handwashing sink. [CA] Chemicals once removed from original container shall be labeled with common name.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official Wording

Hands clean, properly washed; gloves used properly

Inspector’s Notes

Observed employee touch raw fish and raw chicken with gloved hands, then replaced gloves without hand washing and proceeded to prepare food. Specialist directed employee to properly wash their hand before returning to active food preparation. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s Notes

Floor sink connected to the ice machine drains slowly. [CA] Clean floor sink

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official Wording

Adequate ventilation/lighting; designated areas, use

Inspector’s Notes

Grease accumulation on hood filters. [CA] Clean hood filters regularly.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official Wording

Food in good condition, safe, unadulterated

Inspector’s Notes

Rodent gnaw marks on flour bag stored in dry storage shelves. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [CA] Manager discarded bag of flour in trash.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official Wording

No rodents, insects, birds, or animals

Inspector’s Notes

1. Observed rodent droppings: Documented in the following areas: Prep refrigerator surface near the ice machine, on food shelves above the prep refrigerator, above ice machine, on the floor behind ice machine, above food containers in dry storage shelves at cookline, on the floor below dry food shelves. Observed gnaw marks on a bag of flour. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew. 4. Notification: The person in charge during inspection, Bahjrang L Bhamu , has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

Dishwashing sink was set up soap, sanitizer, dirty dishes. Per operator dishes will be sanitized, soaped, then rinsed.[CA] Manually dishwashing will be conducted as follows: 1)Wash dishes with soap 2)Rinse dishes with clean water 3)Sanitize dishes (Sanitize dishes in 200ppm quat ammonia solution for 1 minute) NOTE: Ensure facility does not mix two different types of sanitizer for use. Only use sanitizers as directed on containers. 4)Allow dishes to air dry. [COS] Operator reset up 3-compartment sink to have soap and dirty dishes in left compartment, water in the middle compartment, and sanitizer solution in right compartment.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Hands clean, properly washed; gloves used properly

Inspector’s Notes

Employee observed to be emptying catch in handwash sink of debris into garbage can then rinse hand with water without soap then returned to work at cookline. [CA] Employee shall wash hands with soap and warm water after handling garbage and debris. Employees shall ensure hands are washed prior to handling food. [COS] Employee washed hands with soap and warm water prior to returning to work.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

Employee observed to be washing pots and pans manually without sanitizer. Per employees plates and customer use utensils are ran through upright dishwasher. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee was educated on how to set up 3-comp sink. Sanitizer compartment was set up with 100ppm chlorine and employee sanitized pot and pans.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

PHFs at buffet line measured to be: -Spring rolls at 112F -Vegetable paroka at 126F -Sliced tomatoes at 60F Per operator all items were cooked/reheated and placed at buffet line at 11:30AM and will be discarded at 2:30PM. No TPHC procedures observed at time of inspection. [CA] When intending to keep PHFs at room temperature facility may use time as a public health control instead of temperature. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator was provided TPHC form to fill out for buffet and display. Operator discarded buffet at 2:30PM.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Nonfood contact surfaces clean

Inspector’s Notes

Handles of reach in cooler observed to be sticky. [CA] Keep handles of coolers clean and free of debris.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Demonstration of knowledge; food safety certification

Inspector’s Notes

Facility only observed to have food handler card for manager. [CA] At least one employee shall have Food Safety Certificate (good for 5 years) and all other employees that handle food shall have a food handler cards.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Food separated and protected

Inspector’s Notes

Pot of vegetables observed to be stored on dishwasher drainline. Vegetables measured to be 149F. Per employee he is going to add vegetables to another dish being cooked. [CA] Store foods away from sources of contamination.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Person in charge present and performing duties

Inspector’s Notes

Manager was not on site at time of inspection and no employees were designated as a person in charge. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Wiping cloths: properly used, stored

Inspector’s Notes

Wiping cloth observed to be stored on counter top without and sanitizer. [CA] Store in use wiping clothes in sanitizer solution (100ppm chlorine or 200ppm quat ammonia) between wiping.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s Notes

Observed tandoori oven not being used and partially outside of hood [CA] - Remove any unused equipment from the premises, Observed some gaps in ceiling above water heater [CA] - Seal any gaps in facility to prevent vermin entry.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

Demonstration of knowledge; food safety certification

Inspector’s Notes

Food safety manager certificate are not available for review [CA] - At least one person at the facility shall maintain valid food safety manager certificate. Due to same ownership with Bikaneer Sweet, ok to have one manager certificate for both facilities.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official Wording

Food storage: food storage containers identified

Inspector’s Notes

Found food storage container with what appears to be flour without a label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.