By: Don Shaw email: (570) 543-2961

Bawarchi Biryani Point restaurant in Mechanicsburg, 17 violations during inspection, 30 to 40 fruit fly-like insects near the ice machine

Bawarchi Biryani Point restaurant in Mechanicsburg, 17 violations during inspection, 30 to 40 fruit fly-like insects near the ice machine

Mechanicsburg, PA


Bawarchi Biryani Point

Mechanicsburg, PA 17050
(717) 686-9990

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on September 12, 2019. As a result of that inspection, and due the severity of the specific violations Bawarchi Biryani Point  was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations.

The inspector made the following comments in support of the violations found during the inspection:

  • The Person in Charge does not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Observed 30 to 40 fruit fly-like insects near the ice machine, near the 3-bay sink, and in the back hall where onions and potatoes are stored.
  • Wet wiping cloths throughout the kitchen area, not being stored in sanitizer solution.
  • Raw chicken was stored above yogurt in the walk-in cooler.
  • Cutting board on the large cooling unit is discolored and deeply scorn; needs replacing.
  • Observed an accumulation of food debris around the edges of the floor in the dry goods area and storage room.
  • Large accumulation of static dust in the hood unit.
  • Leak under the 3-bay sink, under the ice machine, under the hand wash sink in the kitchen, and under the hand wash sink in the back hallway.
  • Food employees observed in the kitchen area, preparing food, not wearing proper hair restraints.
  • Bowl with no handle being used as a scoop in the rice warmer.
  • In-use knives stored between table edges at the cook line, an area not easily cleanable & sanitized.
  • Frozen chicken observed thawing in standing water in the prep sink, which is not an approved thawing method.
  • Several foods were held at 55 °F, in the cooling unit at the cook line, rather than 41 °F or below as required. (Fish, sauces, chicken)
  • Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required.
  • An open employee’s beverage container was observed in on a prep table with food.
  • Time in lieu of temperature is being used in the broken cooling unit for cheese, sauces, and coleslaw, with no documentation. Items are being placed back into the walk-in to be reused which is not acceptable.
  • Interior ceilings of the microwaves have an accumulation of dried food residue.
  • A personal cell phone was observed stored on a shelf with equipment and food at the cook line.
  • Floor tiles are damaged and missing in the dishwasher area.
  • Refrigerated ready to eat, time/temperature control for safety food prepared in the food facility and held for more than 24 hours, located in the walk-in cooler, is not being date marked.