Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Bawarchi Biryani Point
Business Name Bawarchi Biryani Point
Address 11001 E Arapahoe Pl
Centennial, CO 80112-3745
Phone 720-799-5666

Inspection Details
10/19/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) -The hand sink in the front room at the kitchen entrance near the ice machine did not have proper signage telling employees to wash their hands. Corrective action: Provided handwashing signage to the person in charge.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) -A moldy coconut was stored next to wholesome produce in the two door cold top reach-in refrigerator near the kitchen entrance. Corrective action: The person in charge discarded the above food product. See voluntary condemnation. Discussed separating spoiled foods from wholesome foods to avoid cross contamination with the person in charge.
24 - Foodborne Illness Risk Factors
Time as a Public Health Control; procedures & records
Inspector Comments: 3-501.19 Time as a Public Health Control (Pf) -The facility could not provide written procedures for their various food products being held on a time as a public health control plan. Corrective action: Discussed written requirements for using time as a public health control and keeping a written copy on site with the person in charge.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) -Numerous containers of food were stored on the floor in the walk-in freezers.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -Scoops without handles were stored in the bulk containers of flour across from the main walk-in refrigerator. -Scoops without handles were stored in numerous containers of food in the main walk-in refrigerator. -Scoops without handles were stored in the bulk containers of dry goods below the shelving unit in the dry storage area across from the cook line.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C) -Aluminum foil was lining the back of the stove on the cook line. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) -The caulking on the three compartment sink in the warewashing area was torn.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The cutting boards across from the cook line were stained. 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The vent hoods above the cook line were soiled. -The fan guards in the main walk-in refrigerator were soiled. -The interior of the two door standing refrigerator at the entrance to the kitchen was soiled. -The interior of the one door reach-in refrigerator across from the dough mixer on the cook line was soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) -The floor tiles in front of the three compartment sink in the warewashing area were cracked. 6-501.12 Cleaning, Frequency and Restrictions (C) -The floor in the main walk-in freezer was soiled. -The floor below the shelving unit in the dry goods storage area across from the cook line was soiled. -The ceiling above the warewashing area was soiled.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-303.11 Intensity-Lighting (C) -An overhead light above the vent hood on the cook line was not in service.
03/05/2020 Inspection, Re-Inspection
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) -Food was observed in the basin of the hand sinks in the bakery and juice bar areas. Corrective Action: Education was provided on using hand sinks for hand washing only and staff will place signs indicating "No Dumping" at each of the hand sinks. -The hand sink in the ware washing area was blocked and inaccessible for hand washing due to an overflow of soiled dishes. Corrective Action: Staff moved the soiled dishes to unblock the hand sink and education was provided regarding hand sink accessibility at all times.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) -Cooked chicken breasts and chicken thighs measured between 44°F - 46°F in the right cold top reach in refrigerator on the cooks line. Cut cabbage measured 47°F in a deep container in the walk in refrigerator near the ware washing area. Corrective Action: Staff discarded the cooked chicken and moved the cut cabbage int smaller containers to promote rapid cooling. Staff will have the right cold top refrigerator fixed to ensure food temperatures are maintained at 41°F or below.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) -All food items in the cold top refrigerators throughout the kitchen were not date mark labeled, including cooked chicken, cooked goat, cooked vegetables, various sauces, and cooked noodles. Corrective Action: Staff will date mark all required food items with the date of the prepared food taken from the walk in refrigerators.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) -Three chemical spray bottles were unlabeled as to their contents in the ware washing and server areas of the kitchen. Corrective Action: Staff identified the chemicals and labeled each of the spray bottles.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) -The facility outer entrance located in the ware washing area had a gap greater than 1/4 inch and was not maintained for pest entry.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -The ice scoop was stored directly on top of the ice machine. Several food containers throughout the kitchen had scoops without handles inside. A large container of ready to eat lassi had a scoop with a handle in direct contact with the food inside.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C) -Foil and cardboard were lining the surfaces of multiple shelves and pieces of equipment throughout the kitchen. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) -The caulking behind the hand sink in the ware washing area and the preparation sink was cracked and in disrepair. 4-501.12 Cutting Surfaces (C) -The in place cutting boards on the right cold top refrigerator on the cooks line and the cold top refrigerator in the juice bar area were heavily grooved.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) -The ceiling vents throughout the kitchen were heavily soiled with dust. The wall behind the tandoori oven on the cooks line was soiled with multiple left over pieces of tape. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) -Multiple floor tiles were missing or in disrepair on the cooks line and in the ware washing area. Paint was chipping on the walls in the doorway leading to the dry storage room next to the ice machine. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) -The base coving in the doorway leading to the dry storage room and behind the tandoori ovens on the cooks line was in disrepair.
03/02/2020 Inspection, Routine
01 - Foodborne Illness Risk Factors
Person in charge present, demonstrates knowledge, and performs duties
Inspector Comments: 2-103.11 Person-In-Charge-Duties (Pf) -A person in charge was not present at the facility to monitor and ensure hand washing, cold holding temperatures, food storage, and proper training of employees in the kitchen area. Corrective Action: Education was provided regarding ensuring a person in charge is present at all times with knowledge of food safety and is responsible for monitoring kitchen staff and procedures. 2-102.11 (C) Demonstration (Pf) -A person in charge was not able to demonstrate proper knowledge of clean in place procedures for food contact equipment and large pots unable to fit through the dish machine. Corrective Action: Education was provided regarding following a wash, rinse, and sanitize procedure followed by an air drying step for all equipment and utensils.
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) -Several unapproved employee beverages were stored above single service articles and clean dishes throughout the kitchen.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) -An employee was observed donning gloves to prepare food without first washing their hands in the bakery area. A gloved employee was observed touching their phone then continuing to prepare cooked potatoes without first changing their gloves and washing their hands. Corrective Action: Education was provided regarding proper hand washing times and required glove changing times.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) -Multiple dirty utensils and pans were stored in the hand sink in the front ice cream service area of the restaurant. Corrective Action: Staff removed the items from the hand sink and education provided regarding using hand sinks for hand washing only. 6-301.12 Hand Drying Provision (Pf) -Paper towels were not available at the hand sink in the bakery area. Corrective Action: Staff provided paper towels to the hand sink and will install a drying device holder for permanent storage.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) -Raw chicken was stored above cooked ready to eat foods in the right cold top reach in refrigerator and in the cold top refrigerator above on the cooks line. A container of raw chicken was stored above boxes of peppers and vegetables in the walk in refrigerator near the ware washing area. An open container of raw meat was stored directly on top of an open container of cooked veggie manchuria in the main walk in refrigerator. Corrective Action: Staff moved all of the raw animal products to approved locations below all ready to eat foods to prevent cross contamination.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) -The grinder located near the ice machine was heavily soiled with food build-up and multiple containers and pans storing various spices and dry ingredients on the main cooks line and in the secondary cooking area were heavily soiled with debris build-up. Corrective Action: A compliance agreement was made between facility staff and TCHD and staff will ensure all food contact surfaces of equipment are cleaned properly and clean to sight and touch.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) -The following food items measured between 45°F - 51°F in the left cold top refrigerator on the cooks line: onion sauce, tomato sauce, kadai marsala, paneer cheese, cooked noodles, cut cabbage, chicken curry, goat curry, cooked chick peas, cashew paste, and coconut paste. Corrective Action: Staff moved all food items to the walk in refrigerator below to rapidly cool and staff will not store food items in the cold top until fixed. -Heavy whipping cream measured 63°F in a squeeze bottle sitting on the counter on the cooks line. Corrective Action: Staff discarded the heavy whipping cream and discussed storing the squeeze bottle in the refrigeration unit to maintain temperature. -A container of cooked and cooled dal measured 45°F in the main walk in refrigerator after being stored there for multiple days per the date mark label. Corrective Action: Staff discarded the food. -Several containers of lassi measured 63°F in the glass door reach in refrigerator in the juice bar area. Corrective Action: Staff discarded the lassi and plugged in the refrigerator to ensure all TCS foods are maintained at 41°F and below.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) -All food items in the cold top refrigerators on the cooks line were not date mark labeled, including cooked chicken, cooked goat, cooked vegetables, various sauces, cooked noodles, and milk. Corrective Action: Staff will date mark all required food items in the cold top refrigerators with the date of the prepared food taken from the walk in refrigerators.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) -Several chemical spray bottles located throughout the facility were labeled as to their contents. Corrective Action: Staff identified the chemicals and labeled each of the spray bottles. 7-202.12 Conditions of Use (P) -Several unapproved insecticide foggers that do not bare the statement "allowed in food establishment" were present under the hand sinks leading to the restroom area. Corrective Action: Staff removed the insecticides from the facility and education provided on approved pest control methods.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) -Multiple squeeze bottles and spray bottles container foods and water were not labeled as to their contents.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) -The facility outer entrance located in the ware washing area had a gap greater than 1/4 inch and was not maintained for pest entry.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) -Ice cream cones were stored on the counter uncovered and unprotected from contamination next to the hand sink in the ice cream point of sale are. Several boxes of food were stored directly on the floor throughout the kitchen.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) -Clean cutting boards and sheet treys used to hold and prepare food were stored directly on the floor below the dish storage racks in the ware washing area. The ice scoop was stored on top of the ice machine that was heavily soiled with dust. 4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) -Silverware was stored with the food contact surface face up and exposed to contamination on a table in the dry storage area room near the front point of sale area.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C) -Several single service containers were stored face up and unprotected from contamination on top shelves in the cooks line area. Several single service articles were stored directly on the floor throughout the kitchen.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C) -Foil was lining the surfaces of multiple shelves and pieces of equipment throughout the kitchen. 4-501.11 Good Repair and Proper Adjustment-Equipment (C) -Multiple gaskets on refrigeration units throughout the kitchen were torn. 4-501.12 Cutting Surfaces (C) -The cutting boards on the cold top refrigerators on the cooks line and the cold top in the juice bar area were heavily grooved. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C) -The hand sink in the ware washing area was separating from the wall.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: e 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The interior of the refrigeration units throughout the kitchen were heavily soiled with food debris. The interior of hot and cold wells next to the cooks line were heavily soiled with food debris. The exterior of the ice machine was heavily soiled with dust. Shelving units throughout the kitchen were heavily soiled. The handles of the hand sink faucets were heavily soiled with grime buildup.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-202.13 Backflow Prevention, Air Gap (P) -The air gap between the hanging spray nozzle and the flood rim of the three compartment sink was less than 1 inch. Corrective action: Staff will have the spray nozzle adjusted to provide an air gap greater than 1 inch.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) -Floors, walls, and the ceiling vents throughout the kitchen were heavily soiled with food debris and residue. Corrective Action: A compliance agreement was written between TCHD and the facility, see attached. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) -Multiple floor tiles were missing or in disrepair on the cooks line and in the ware washing area.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) -The lights located above the dish racks in the ware washing area did not have protective shielding.
09/12/2019 Inspection, Follow-Up
08/05/2019 Inspection, Follow-Up
08/01/2019 Inspection, Follow-Up
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: 3-501.14 Cooling (P) - Cooked and cooled salan condiment sauce in the walk in refrigerator measured 54°F - 60°F after cooling overnight. Corrective Action: Staff discarded the sauce and added ice wands to other food items cooling.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Repeat Violation - 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - The follow food items measured greater than 41°F in the left facing cold top refrigerator and reach in refrigerator below: raw shrimp (52°F), cooked and cooled onion gravy (44°F), cooked lentils (46°F), cooked potatoes (46°F), chicken curry (50°F), raw fish (51°F), shredded cheese (52°F), chicken tikka (52°F), and pooled raw eggs (54°F). Staff discarded the lentils and onion gray and moved all other food items to the walk in refrigerator to rapidly cool. Staff turned the temperature of the refrigeration unit down to maintain temperatures at 41°F or below.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: 3-501.15 Cooling Methods (Pf) - Cooked chicken measured 101°F - 104°F in containers while cooling on the counter below the food preparation table across from the stoves. Corrective Action: Staff moved the food to the walk in refrigerator to rapidly cool and education was provided regarding proper cooling methods.
07/16/2019 Inspection, Follow-Up
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - An uncovered and full container of raw chicken was stored directly on top of uncovered containers of ready to eat foods on top of the cold top refrigerator across from the grill on the cooks line. Corrective Action: Staff moved the chicken to an approved location and education was provided regarding proper food storage.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Repeat Violation - 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - A container of raw chicken measured 62°F on top of the cold top refrigerator across from the grill on the cooks line. Corrective Action: Staff began frying the chicken and education was provided regarding maintaining food at 41°F or below when not actively being prepared.
07/08/2019 Inspection, Follow-Up
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: Repeat Violation - 3-501.16 (A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - Cooked potatoes measured 64°F on the counter across from the grill on the cooks line. Hard boiled eggs measured 46°F - 61°F in a container on ice across from the grill on the cooks line. Corrective Action: Staff discarded the potatoes and discussed keeping the potatoes on a Time as a Public Health Control plan, and staff added more ice to the ice bath to rapidly cool the eggs.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: Repeat Violation - 3-501.15 Cooling Methods (Pf) - Several sheet pans of fried chicken (97°F - 104°F) were observed cooling at room temperature on a speed rack next to the fryers on the cooks line. Corrective Action: Staff moved the foods to the walk in refrigerator to rapidly cool.
06/26/2019 Inspection, Routine
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) -Several unapproved beverages were stored on a shelf above exposed food on the preparation table located next to the new walk in refrigerators. Corrective Action: Staff moved the beverages to an approved location and education was provided regarding approved beverage container types.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.14 When to Wash (P) -An employee was observed donning gloves and handling food on the cooks line without first washing their hands. Corrective Action: Education was provided regarding proper hand washing times.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf) -Paper towels were not provided at the hand sink located in the food preparation area of the ktichen. Corrective Action: Staff provided paper towels to the hand sink. 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) -A cleaning pad was observed in the basin on the hand sink in the ware washing area. Corrective Action: The cleaning pad was removed from the hand sink and education was provided regarding hand washing only at hand sinks.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) -An uncovered container of raw chicken was stored above an uncovered container of raw goat in the walk in refrigerator. Corrective Action: The raw chicken was moved to an approved location below all other raw animal products.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) -Raw shell intact eggs measured 88°F and whipping cream measured 51°F while sitting on the counter across from the grill on the cooks line. A container of cut tomatoes measured 60°F, raw chicken measured 58°F, and vada measured 55°F on counters located throughout the cooks line. Corrective Action: Staff moved the food not being actively prepared to the walk in cooler to rapidly cool and started cooking the vada. Education was provided regarding maintaining temperature control for foods not actively being prepared.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) -All food items were not date mark labeled throughout the coolers in the kitchen, including cooked chicken, milk, cooked tofu, cut tomatoes, several cooked and cooled sauces, cooked chickpeas. Corrective Action: TCHD provided guidance on proper date mark labeling and staff will date mark all required foods.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: 3-501.15 Cooling Methods (Pf) -Several large deep containers of vegetable curry sauce (117°F - 121°F) and a sheet pan of fried chicken (81°F) were observed cooling at room temperature on the counter. Corrective Action: Staff added ice wands to the deep containers and placed the foods in the walk in refrigerator.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-501.111 Controlling Pests (C) -Rodent dropping were present surrounding the hot water heater across from the dish machine. Follow-up required. 6-202.15 Outer Openings, Protected (C) -The facility outer opening across from the three compartment sink in the ware washing area not maintained for pest entry.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) -Several boxes of food were stored on the floor in the walk in freezer. Several containers of food/spices were uncovered and unprotected from contamination throughout the kitchen.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) -Several wiping cloths were observed on cutting boards on the cooks line and not stored in a sanitizer solution.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -Multiple scoops stored in food containers storing dry ingredients and wet sauces/batters did not have handles throughout the kitchen.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C) -Single service articles were stored faced up and unprotected from contamination on the top shelf above the cold top refrigerators on the cooks line. 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) -A single service gallon milk carton was being reused to store water used as an ingredient in several food items on the shelf located between the grills on the cooks line.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C) -Foil was lining the catch plate of the stove, the back of the grills, and the coils behind the stoves on the cooks line and was soiled.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The stove on the cooks line was heavily soiled with food debris. The interior of the right cold top refrigerators on the cooks line were heavily soiled with food debris. The bulk dry storage spice containers near the preparation sink were heavily soiled with food debris. The ceiling on the walk in refrigerator was soiled with dust. The hoods above the grills/fryers on the cooks line were soiled with grease. 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The cutting boards on the cooks line were heavily stained.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C) -The ceiling vents and walls throughout the kitchen were soiled with dust. The wall behind the stoves on the cooks line were soiled with food debris. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) -The floor tiles throughout the kitchen were in disrepair.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C) -A cell phone was observed on top of clean plates on a shelf above the cold top refrigerators on the cooks line. 6-202.11 Light Bulbs, Protective Shielding (C) -The light fixture located above clean dishes on a rack next to the ware washing area was not properly shielded.
02/14/2019 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (C) - The hand sink in the preparation area did not provide hot water under pressure. Staff adjusted the valve and turned on the hot water at the hand sink. 6-301.14 Handwashing Signage (C) - Hand sinks throughout the kitchen and in the restrooms did not have proper signage. Staff placed a sign at each of the hand sinks. 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) - A sanitizer bucket was observed in the basin on the hand sink in the ware washing area. The bucket was removed from the hand sink.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Raw chicken was stored above cooked chicken in the walk in refrigerator. The cooked chicken was moved above the raw animal product.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: 3-501.14 Cooling (P) - A container of cooked potatoes measured 49°F after cooling overnight in the left facing cold top reach in refrigerator on the cooks line. The potatoes were discarded.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - A gallon of milk measured 70°F in the walk in refrigerator. The milk was discarded.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - The following foods were not date mark labeled throughout the kitchen: cooked chicken, cooked rice, milk, and cooked tofu. Education was provided regarding proper date marking and the required foods were date mark labeled.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-202.12 Conditions of Use (P) - An unapproved can of pesticide was present in the front point of sale area. The pesticide was discarded.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Several squeeze bottles and bulk bins containing food throughout the kitchen were not labeled as to their contents.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) - The facility outer opening across from the three comparment sink not maintained for pest entry.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) - Several boxes of food were stored on the floor in the walk in freezer.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) - The handle of the scoop in the ice machine was in direct contact with the ice.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C) - Single service articles were stored faced up and unprotected from contamination on the top shelf of the cooks line.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C) - Foil was covering the surface of multiple shelves throughout the kitchen. 4-501.11 Good Repair and Proper Adjustment-Equipment (C) - The gaskets on the right facing cold top reach in refrigerator on the cooks line were torn. 4-502.11(C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) - A knife stored on the magnet strip was severely chipped.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) - The stove on the cooks line was heavily soiled with food debris. The side of the left facing cold top reach in refrigerator was heavily soiled with food debris. The bulk dry storage containers near the preparation sink were heavily soiled with food debris. 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) - The cutting boards on the cooks line were stained. The blade of the can opener was soiled with food debris.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) - The pipe at the hand sink in the food preparation area was leaking.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) - The floor tiles throughout the kitchen were in disrepair. 6-501.12 Cleaning, Frequency and Restrictions (C) - The floors, walls, and ceilings were soiled throughout the kitchen.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C) - Employee personal belongings were stored on top of single service articles in the front point of sale area.
11/07/2018 Inspection, Follow-Up
11/05/2018 Inspection, Follow-Up
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Repeat Violation: Kadai Marsala and onion sauce measured 61°F in the walk in refrigerator in the kitchen. Staff is required to have cooling wands in each deep type container used in the rapid cooling procedure.
10/22/2018 Inspection, Follow-Up
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: New Violation: Kadai Marsala measured 71°F after overnight cooling in the walk in refrigerator. Staff discarded the consumer food and discussed approved cooling methods.
09/26/2018 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw chicken was stored above cooked chicken, raw lamb, various vegetables, and milk in the walk in cooler.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee in the warewash area was observed repeatedly touching their face, leg, hair, or dirty dishes then touched clean dishes.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee in the warewash area was observed drying their hands on their apron. An employee was observed filling a container in the expo area hand sink.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An uncovered employee beverage was stored on the preparation table in the preparation area.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Cooked rice measured 108°F to 133°F in large containers at room temperature on the preparation tables in the preparation area and was labeled to discard 5 hours after preparation without an approve time as a public health control policy. Cream bases sauces measured 118°F to 128°F on the stove on the cook line.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Hard boiled eggs measured 64-71°F at room temperature in the expo area without an approve time as a public health control policy and lacked a discard time. Yogurt in small ramekins measured 68°F and lacked a discard time in the expo area. Heavy whipping cream measured 64°F on the cutting board on the cook line. Samosas measured 60°F on the cooling rack on the cook line.
04a - Critical
Sanitation: Manual
Inspector Comments: The facility had large pots that could not fit in the dish machine or three compartment sink and were not washed, rinsed, and sanitized correctly.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine failed to reach 50 to 200 ppm chlorine residual on the final rinse cycle.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water was not provided to the warewash hand sink.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Several flies were observed on the cook line and in the warewash area.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Several food items were stored on the floor in the dry storage area, preparation area, under the preparation tables, in the walk in cooler, and in the walk in freezer. Cooked cheese, cooked vegetables, cooked chicken, cooked rice, and cooked jalapeños were observed cooling at room temperature on the cook line and in the preparation area and measured 70 to 130°F.
10c - Non-Critical
Equipment Design, Construction: Dishwashing facilities
Inspector Comments: The caulking on the three compartment sink was in disrepair.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The vent hoods were heavily soiled. The stove, spice containers on the cook line, interior and exterior of the coolers on the cook line, interior of the microwaves, and the cooling fans in the walk in cooler were soiled.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: The interior of the dish machine drain dispenser was soiled.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: Several soiled wiping cloths were stored throughout the kitchen.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The caulking on all the hand sinks in the kitchen and restroom were in disrepair.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The walls in the warewash area and food preparation area were soiled. The floor in the warewash area was in disrepair. Base coving was not provided around the walk in cooler, under the three compartment sink, and in the preparation area.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Two lights were not functioning in the vent hood above the stove.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The back door was left open. Equipment including pots and containers were stored outside.
10/09/2017 Inspection, Follow-Up
09/27/2017 Inspection, Critical Item
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: The left reach-in refrigerator across from the grill line was 52-55°F.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine measure less than 50ppm chlorine residual.
05d - Critical
Water, Sewage, Plumbing Systems: Sewage disposal
Inspector Comments: The mop sink was filled with water from the leaking hot water heater mounted above.
03/30/2017 Inspection, Follow-Up
03/27/2017 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw shell eggs and raw fish were stored above ready to eat food in the walk-in refrigerator.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Employee beverages were stored next to customer food throughout the kitchen.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Curry sauce in the grill hot holding unit was 107°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Large containers of various cooked sauces in the walk-in refrigerator were between 52° and 71°F ( See voluntary condemnation form)
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A sprayer fell below the flood rim of the three-compartment sink.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: The w3arewashing handsink lacked soap.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Bags of food were stored on the dry store room floor.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Several shelves in the kitchen were lined with foil.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The cutting boards in the kitchen were stained.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: Several shelves in the kitchen were soiled with food debris. The caulking for the three-compartment sink was moldy. The grill hood was soiled with grease.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floors and walls in the kitchen were soiled with debris. The ceiling of the warewashing area was dusty.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The back exit door was left open.
15a - Non-Critical
Other Operations: Personnel: clean clothes, hair restraints, authorized
Inspector Comments: An employee in the kitchen was observed handling food while wearing a bracelet.
06/06/2016 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: A bowl was present in the basin of the kitchen handsink.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Employees were observed eating in the kitchen.
03b - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly heat foods to 165°f or greater
Inspector Comments: A container of rice was being reheated in the rice warmer and not reaching 165°F.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Containers of chicken and tofu in the grill cold top refrigerator were 46-51°F.
06b - Critical, Food Borne Illness Risk
Hand Washing: Accessible
Inspector Comments: The kitchen handsink was blocked by a piece of equipment.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: A bag of rice was stored on the dry store room floor.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Several food containers in the kitchen had scoops inside with no handles.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The shelves in the grill area were lined with foil.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The cutting boards throughout the kitchen were stained.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The grill hoods were soiled with dust and grease. The exterior of the grills were soiled with debris. The exterior of the seasoning containers were soiled with food debris.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The back exit area was littered with garbage.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall behind the three-compartment sink was moldy.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: The back exit door was left open.
02/08/2016 Inspection, First Operational

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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