Kolachi BBQ & Grill

1. Significant numbers of used wiping cloths were stored on the preparation cooler counter and other preparation station counter., , 2. There were no sanitizer solution buckets available at the cookline and the preparation counter., , The staff was instructed to dispense quat sanitizer solution from the sanitizer station and to store the wiping cloths in the sanitizer buckets., , Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.

A food handler did not change their gloves and wash their hands after carrying uncooked raw chicken to the bottom of the refrigerated chef base warming drawer before cooking burger on the grill., , The burger was discarded and the food handler was instructed to change their gloves and wash their hands., , The cooks were educated on proper handwashing procedures.

1. High risk food such as biryani was stored on the same layer on a bulk food lid with uncooked raw food in the work-in cooler., , The food was stored in the top layer above uncooked raw food., , 2. Uncooked raw chicken was stored next to chopped garlic and pepper mix/sauce in the refrigerated stove warming drawer., , The chicken was stored at the bottom of the refrigerated warming drawer.

1. Soap spray bottle at the handwashing sink in the dishwasher was not labelled. (Corrected During Inspection), , The spray bottle was promptly labelled to identify its content., , 2. Quat sanitizer spray bottle was not labelled. (Corrected During Inspection), , 3. Soap was stored in a spray bottle that contained quat sanitizer. (Corrected During Inspection), , The content was discarded., , 4. Sanitizer spray bottle at the front service area was not labelled., , The operator noted to label the bottle.

Improper dishwashing method. The cook was rinsing inside the rice cooker pot only with the spray faucet., , The cook was instructed to wash the rice cooker pot in the mechanical dishwasher.

1. Cooked beef was stored in a warmer on the counter at the cookline at 18.2°C., , 2. Cooked chicken tika and burgers were stored in the warmer on the counter at the cookline at 16.5°C and 17°C, respectively., , 1 and 2: Food items were discarded, , 3. Three large portions of already thawed uncooked raw beef were stored on the counter edge at the 3-compartment sink to drain water with an internal temperature of 17.4°C, 17°C, and 23.2°C, respectively., , The beefs were stored in the cooler. , , Do not leave food items outside at room temperature. After thawing, store food in the walk-in cooler to drain., , 4. Uncooked raw chicken parts were stored in an insert to thaw with an internal temperature of 10°C, 11.4°C, and 12.3°C, respectively., , The chicken parts were discarded., , 5. A big pot of butter chicken was stored on the stove at 63°C to cool., , Staff was instructed to portion the butter chicken and store it in an ice bath so it can rapidly cool down., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , 6. A big pot of rice was stored on the stove. The bottom of the rice measured 65°C and the top of the rice measured in the 50s°C., , The staff was instructed to portion the rice in a rice cooker warmer to keep it at 60°C or above.

There was an opened can of leftover Kesar mango pulp stored in the food preparation cooler., , Do not store leftover food in the can. Store food in another clean food grade container.

Food handlers demonstrated lack of knowledge in food safety., , Enroll food handlers in a food safety course.

1. Grease buildup and other deposits were observed on the ventilation canopy filters. Grease was dripping from the ventilation canopy., , 2. Naan bread pillow cloths was dirty and accumulated with black char., , The naan bread pillow cloths was changed. Replace the pillow cloths every 2 hours., , 3. Hard ice cream scoop was submerged in water with a temperature of 16.3°C. The facility was selling three different flavours of ice cream (mango, vanilla, and strawberry. , , Install a dipper well for the scoops or obtain 3 different scoops for each flavours and store it in an ice bath or in the ice cream freezer.