The officials found that the eatery was operating without an FSSAI licence. The staff kept prepared food near drains, on newspapers without proper wrapping and labelling. Broken eggs were used for preparation.

Poor personal hygiene of food handlers, unhygienic kitchen, washing area and greasy exhaust were noticed apart from lack of medical fitness and pest control records. Appropriate action has been initiated under the Food Safety and Standards Act-2006.

The Food Business Operators are directed to maintain hygiene, obtain valid licences, and comply with food safety regulations to safeguard public health.