BAWARCHI BIRYANIS
6315 INTERNATIONAL DR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/19/2025
High Priority
2
Intermediate
5
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice cooker across from expo **Corrected On-Site** **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Shelf of expo line **Corrected On-Site** **Repeat Violation**
- 36-08-4:Basic - Floor and wall junctures not covered from three comp sink leading to prep room. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Buckets of sauce in walk in cooler **Repeat Violation**
- 14-69-4:Basic - Ice buildup in both walk-in freezers **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line between sandwich top reach in coolers
- 36-62-4:Basic - Light not functioning side of cooks line closest to dish room
- 25-05-4:Basic - Single-service articles improperly stored. 1)In dry stock room across from mop sink 2) ice cream side prep room **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in standing water in prep room
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice cooker on server side of expo station 117F Less than four hours Placed in oven for rapid reheat 20 minutes later 177F **Corrected On-Site** **Repeat Violation**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucets. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. 1) cutting boards cook line
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Server side station has water bottles and rags in sink.
- 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. On shelf on cooks line
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing green toxic substance not labeled in dish room
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Under table on pastry side to the right of front door when entering
Food safety inspection conducted on 3/19/2025 revealed 19 total violations (2 high priority, 5 intermediate, 11 basic).
Inspection on 9/23/2024
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On sandwich top reach in cooler on cooks line across from fryer **Corrected On-Site** **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line **Corrected On-Site**
- 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Three comp sink area leading to prep room. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Buckets of yogurt in walk in cooler **Repeat Violation**
- 14-69-4:Basic - Ice buildup in ice cream walk-in freezer and main walk in freezer **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice machine in kitchen **Corrected On-Site** **Repeat Violation**
- 14-20-4:Basic - Ripped/worn tin foil used as wall cover by dish room
- 25-05-4:Basic - Single-service articles improperly stored. Dry stock room Cases of to go on floor
- 22-16-4:Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Bussing area
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter chicken puff pastry (99F - Hot Holding); egg puff pastry (105F - Hot Holding) Less than four hours per chef Turned up temperature in cabinet for temperature recovery 20 minutes later Chicken puff pastry 125F Egg puff pastry 130F **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on sandwich top reach in coolers on cooks line **Repeat Violation**
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Oil on tandoori oven on cooks line Chef discarded **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in and reach in coolers. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing green toxic substance not labeled in dish room, purple toxic substance not labeled in bussing area outside dish doom
Food safety inspection conducted on 9/23/2024 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).