Kolachi BBQ & Grill

Used cleaning cloths were stored on the line cooler., , Cleaning cloths were placed in a pail of 100 ppm chlorine sanitizer during the inspection. Keep cleaning cloths submerged in the sanitizer between uses.

A food handler touched a cell phone with gloved hands and continued to work without replacing the contaminated gloves., , The food handler was instructed to wash hands and put on a new pair of gloves.

A lemon vinegar solution was used to clean/ sanitize the three-compartment sink after rinsing raw chicken. , , Clean the sink and sanitize using an approved sanitizer such as 100 ppm chlorine.

1) Melted butter was stored without temperature control. Butter measured 36C., , Butter was placed on the stove for hot holding. , , 2) Chicken biryani was cooled down in a large pot for two hours., , Divide food into small portions to speed up the cooling process., Cool foods from 60C to 20C within 2 hours and from 20C to 4C within 4 hours.

Spits for meat were stored in the kitchen hand sink., , Do not store anything in hand sinks. They must be accessible at all times.

1) A stepping stool was stored on the mixer., , The stepping stool was removed from the mixer during the inspection. Do not store dirty items on food equipment., , 2) A cell phone was stored on a line cooler., , The cell phone was removed from the line cooler during the inspection. Store personal items separately., , 3) Dirty dishes from customers were placed on the chest freezer., , Dirty dishes were placed in the dishwashing sink.

1) Cases of drinks were stored on the floor of the front service area., , 2) A container of peeled onions was stored on the kitchen floor., , Store food including drinks at least 6 inches off the floor.

There was no evidence of approved food safety training from the manager/ staff in charge., , Owners of more than one food establishment must have a separate manager with approved food safety at each location.

The gas stove was placed outside the range of the ventilation hood. There was an accumulation of grease on the wall, ceiling and fire extinguishers directly above the gas stove., , Place cooking equipment under the ventilation hood and clean contaminated surfaces.

1) Water was leaking from the bottom corner of the kitchen hand sink., , Repair the sink to stop the leak., , 2) A clean cutting board was stored on the tap of the 3-compartment sink. , , The cutting board was placed on a shelving unit during the inspection., , 3) There was food debris on the covers of bulk bins., , Clean the bulk bins., , 4) The rice spatula was stored flat in a bowl of chicken biryani that was kept under refrigeration., , 5) The handle of the scoop was stored in contact with food stored in the bulk bin., , Store utensils in a manner that prevents the handles from coming into contact with food. Utensils were placed in an upright position during the inspection.