Karahi Point Express

The restaurant did not have all required supplies (such as soap and paper towels) available at handwashing stations.

The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.

The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.

The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.