BIRYANI-N-GRILL

4 findings recorded on Oct 1, 2026. 4 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   Observed raw chicken and cooked goat in WIC 1 uncovered. Observed vegetables and kabobs in WIC uncovered.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observed raw chicken and cooked goat in WIC 1 uncovered. Observed vegetables and kabobs in WIC uncovered. Observed several seasoning throughout main kitchen on counter tops and dry storage racks left uncovered. C/A-except when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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- all items covered with lids or plastic wrap Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Repeat violationItem 6-1A ↗

   Cold holding

   Observed goat and chicken curry in WIC 1 in main kitchen holding above 41F. Observed rice, chicken, and shelled eggs holding above 41F in WIC #2.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed goat and chicken curry in WIC 1 in main kitchen holding above 41F. Observed rice, chicken, and shelled eggs holding above 41F in WIC #2. Observed chicken, green chili sauce, 555 sauce, and tomato and yogurt sauce holding above 41F in prep top 1 in main kitchen. Observed lamb in main kitchen prep top 2 holding above 41F. C/A-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- All items discarded Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Repeat violationItem 14B ↗

   Utensil, equipment and linen storage

   Observed several metal containers in dish ware area that were set stacking. C/A- After cleaning and sanitizing, equipment and utensils: 1.

   Inspector’s full note

   Inspection item: Utensils, equipment and linens: properly stored, dried, handled

   Code 511-6-1.05(10)(a)

   Observed several metal containers in dish ware area that were set stacking. C/A- After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; COS- items unstacked so proper air dying can occur Corrected On-Site. Repeat Violation.

   Official report · Item 14B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.