Name: HOUSE OF BIRYANI & SPICES
Type: Restaurant
Address: 5220 E 21st N ST, Wichita, KS 67208
Phone: 316-977-8851
Total inspections: 2
Last inspection: Jan 25, 2016
4-102.11(B)(1) - --There was raw chicken stored directly in plastic thank you bags in the reach in freezer in the retail area. COS- PIC moved the chicken to a food safe tray.
KDA_3_30211A1a - --There was a case of raw shell eggs stored directly above raw green beans, carrots and cucumbers in the glass reach in cooler in the back. COS- PIC moved the eggs to the bottom shelf of the cooler.
KDA_3_50114A1 - --There were two large containers of cooked rice on a shelf in the back room that measured at 78F. PIC stated the rice was cooked at 11AM and was cooling. COS- PIC moved the rice to the reach in cooler for immediate and rapid cooling. Educated PIC on proper cooling procedures.
KDA_3_50115A - --There were two containers of rice cooling at room temperature in the back. COS- PIC moved the containers to the reach in cooler for proper cooling.
KDA_5_50117 - --There is no covered trash receptacle in the unisex public restroom.
KDA_6_50116 - --There was a wet mop with a handle stored in the mop bucket not allowed to properly air dry.
KDA_Defacto - --milk 40 (retail reach in cooler) raw chicken 38 (retail reach in cooler 2) curry chicken 40 (glass reach in cooler back) --QT measured at 200ppm in 3 vat, QT test strips were provided. --The hot food on the buffet is only served from 11-2 over lunch. Most of the items are voluntarily discarded at the end of lunch. --The sink used for food prep is directly plumbed. Educated staff on plumbing maintenance and alternate ways to thaw foods. --There is a pest control company contracted, no paperwork provided. No activity.
01/25/2016
7
First Operational Inspection After Licenstion
In
No violation noted during this evaluation.
11/12/2015
0
Licensing
In
Violation descriptions:
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_3_50114A1 - Cooling PHF/TCS (Reach 70°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57°C (135°F) to 21ºC (70°F) [must cool from 135°F to 41°F in no more than 6 hours total.]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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