Butt Karahi

The restaurant did not properly store food in a way that prevents contamination or spoilage.

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

The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.

The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.

The restaurant did not maintain adequate cleanliness and organization standards during the inspection.