Karachi Broast and Grill

"Routine inspection — zero violations recorded."

"Observed several instances where employees go outside then return to kitchen and begin food prep/touching clean utensils without washing hands first. C/A: ood employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P COS: PIC instructed employee to wash their hands."

"Observed several items in walk-in cooler 1 and prep top cooler 2 cold holding above 41F (see asterisk) . C/A: TCS food shall be maintained at 41°F (5°C) or below at all times. COS: Discarded. | Observed several plates/trays of rice biryani not cooling rapidly (walk-in cooler 1/walk-in cooler 2) in main kitchen. C/A: TCS foods being cooled from 70F to 41?F MUST cool 7.25F per hour (29F in 4 hours). To successfully cool from 70F to 41F within 4 hours, the food must be cooled at a rate of 0.121F per minute (70-41 = 29F total divided by 240 minutes = 0.121F per minute) or 7.25F per hour. COS: PIC placed items in freezer to rapidly chill."

"Observed several items on prep top cooler and walk-in cooler cold holding above 41F. (See temperature log). C/A: TCS food shall be maintained at 41°F (5°C) or below AT ALL TIMES. COS: -Raw chicken patties from prep top cooler were discarded, other items were placed in walk-in cooler 2. -Chicken biryani, goat curry was discarded from walk-in cooler, other items were placed in walk-in cooler 2."