HYDERABAD XPRESS

Observed dishmachine was not dispensing proper amount of sanitizer to obtain the concentration requited by EHS 50-100ppm.Sanitizer at the warewashing machine was tested at 0 ppm even after 3 cycles. C/A: Have dishmachine serviced to dispense Chlorine sanitizer at 50 ppm - 100 ppm. COS All soiled equipment must be washed at 3-compartment sink until the the dishwasher machine is repaired/calibrated Manager stated the dishmachine was repaired/calibrated however it is still not dispensing enough sanitizer for the concentration to be between 50-100ppm Update: An informal visit was paid on 7/24/2025 to determine whether the dishmachine is dispensing the sanitizer properly. EHS observed the dishmachine is still not dispensing sanitizer properly therefore EHS advised the manager not to use the dish machine until the unit has been repaired. Facility has 10 days to submit the repair invoice to EHS. Email elena.petra@dph.ga.gov

Observed the cook slicing tomatoes than answering the phone after that she grabbed a tray of raw chicken and stuck her hand inside grab the chicken and dropped into the fryer, than she went to the handwashing sink and washed her hands with the gloved on. C/A Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P COS Employee was made to remove the gloves and wash her hands before putting one fresh gloves

Observed manager touching cooked chicken with her bare unwashed hands C/A Preventing Contamination from Hands.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that:

(i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P COS Chicken was discarded

Observed TCS foods (Goat meat, Lamb, chicken, cooked chicken, butter sauce, heavy whipping cream, yogurt. chicken kebob, chicken 65) being stored above 41*F C/A Ensure cold holding of TCS food must be held at 41 degrees or below at all times. COS Items were discarded with the exception of heavy whipping cream which was placed in the WIC to cool down

Observed a tray of chicken drumsticks that were cooked between 8-9am and at 12:20pm the chicken was 91*F C/A Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P COS Chicken was discarded

Observed handwashing sink located in the front service area without any soap. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS Manager had employee replacing soap at the sink

Observed the handwashing sink located at the front service area without any paper towels C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS Manager had employee replacing the paper towels at the sink

Observed the sink next to the three compartment sink without any hot water C/A Handwashing sink should have running hot and cold water COS Manager has 10 days to repair the handwashing sink and submit the invoice to EHS

Observed several foods in the refrigerator dated 06/24/25 and discard date was 07/10/25 Observed a tray with lentil soup that was prepped on 6/23 with a discard date of 7/10 C/A Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf COS Manager had to re-label the containers

Observed employee/cook dropping a putty knife on the floor, than she picked it up and put it back in a bin that was holding clean utensils C/A Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS Utensils were placed into the dishwasher

Observed dishmachine was not dispensing proper amount of sanitizer to obtain the concentration requited by EHS 50-100ppm.Sanitizer at the warewashing machine was tested at 0 ppm even after 3 cycles. C/A: Have dishmachine serviced to dispense Chlorine sanitizer at 50 ppm - 100 ppm. COS All soiled equipment must be washed at 3-compartment sink. Manager must submit a repair invoice to EHS within 10 days

Observed scoops stored in flour, chickpea flour, all-purpose flour, and turmeric with the handle touching the food. Handle was soiled with the flour/condiment that was used for. C/A Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); COS Scoops were removed from the containers

Observed uncovered in the main kitchen: prep unit all containers on the bottom of sauces, chicken, and yogurt(about 10), reachin approximately 6 containers of chicken, sauces, and diced tomato, on the prep table top and bottom seasonings and spices about 20 containers, around the prep unit bags of spices. CA: Foods must be stored covered to prevent the possibility of contamination. COS: All product covered.

Foods containing mixed ingredients not labeled throughout the main kitchen in the prep units and reach in coolers. CA: Foods must have a general name label if not easily identifiable.

Observed numerous soiled wiping cloths stored on prep tables throughout the main kitchen.CA: Wiping clothes must be stored in sanitizing solution when not in use. COS: All cloths gathered and placed in bag to wash.

Observed food splatter and residue on the external prep top cooler, external microwave, external doors of prep and reach in cooler, on the external of the stove and ovens throughout the kitchen. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed floors with food debris throughout the main kitchen; floors in the storage and front food service area with build up of food splatter/stains. CA: Floors must be maintained in good repair.