HYDERABAD HOUSE ATLANTA

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed two pans of cooked chicken Tikka Masala Kebabs tested at 47F and two pans of grilled chicken tested at 45F in reach in cooler next to tandoori oven in main food prep area. As per PIC food was removed from walk in cooler and placed in said area 3 hours prior to inspection. Additionally, approximately half pound of sliced cheese tested at 44F in reach in cooler in dessert prep area. AS per PIC food was placed in said area two hours prior to inspection. COS : PIC had food workers discard said food items.

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed one pan of individually wrapped chicken rolls tested at a range between 103F to 119F in food display warmer in customer to-go area. As per food worker , food has been in display warmer for two hours prior to inspection. COS: Food item was discarded by food worker.

Hygienic Practices. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Observed food worker eating a roll and drinking from a coca cola can in the dishwashing area. COS: Food workers stopped eating and drinking and washed hands.PIC was advised to have food workers eat or drink in a designated area or use a cup with a lid and straw to prevent contamination of food and food contact surfaces.

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container; 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.

Observed food workers using bowls to dispense dry food items and sauces and three rice dispensing spoons were observed with handles in direct contact with three separate pots of assorted biryani in food prep and service area. PIC removed rice dispensing scoops and was advised to provide scoops with handles to dispense all food items and store utensils with handles above food to prevent contamination.

Protection of Clean Items. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils, Shall be air-dried or used after adequate draining before contact with food. Observed equipment and utensils being stacked wet after washed rinsed and sanitized and not air dried before being used. CFMS was advised to to have dishwasher air dry equipment and utensils before stacking on storage shelves.

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed 8 quarter gallons of heavy cream tested at a range between 47 -48 F in walk in cooler and one metal container of chopped cabbage tested at 45F in prep top cooler #2 in kitchen. As per food worker said food items have been in said locations for 2 1/2 hours. COS: Food items were discarded by food worker.

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed one tray each of chicken puffs, eggs puffs and vegetable puffs tested between a range of 107F to 115F in warming display case in take area. COS: Food worker voluntarily discarded said food items.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS: CFSM completed the procedure at the time of inspection.

Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Observed multiple food items stored uncovered in cooling units in kitchen. COS: Food worker covered said food items at the time of inspection.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. 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. Observed containers of prepared food with not date marked in reach in coolers and walk in cooler in kitchen. COS : Food worker properly dated all food containers at the time of inspection.

System Maintained in Good Repair. A plumbing system shall be repaired according to law; and maintained in good repair. Observed leak on hand wash sink in kitchen. CFSM designated a different sink for hand washing and was advised to have leak repaired by a licensed plumber and send invoice via email to inspector by 12/15/25.

Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean. Maintenance and Operation.(a) Good Repair. All physical facilities shall be maintained in good repair.(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed ceilings with an accumulation of dust particles in active food prep areas, walls and floors with an accumulation of grease, dust particles and encrusted with old food particles through out the kitchen. CFSM was advised to create a cleaning schedule to avoid the accumulation and contamination of food products. Violation will have to be corrected by 12/15/2025 and email pictures to inspector,

Using Dressing Rooms and Lockers. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Observed food worker cell phones and water bottles stored amongst food and utensils for customer use through out the kitchen. CFSM was advised to have designated areas for employee personal possessions and correct by 12/15/2025.

Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and ware washing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Observed ventilation hood filters with an accumulation of grease above cooking equipment in kitchen. CFMS was advised to have said equipment cleaned by 12/15/25 and send pictures via email to inspector.

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.

Observed food workers using bowls to dispense dry food items and sauces. CFSM was advised to provide scoops with handles to dispense all food items.

Protection of Clean Items. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils, Shall be air-dried or used after adequate draining before contact with food. Observed equipment and utensils being stacked wet after washed rinsed and sanitized and not air dried before being used. CFMS was advised to to have dishwasher air dry equipment and utensils before stacking on storage shelves.

Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Observed test kit for measuring the sanitizing solution at three compartment sink not provided. CFSM was advised to obtain the appropriate test kit and send picture to inspector by 12/15/25.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Fan covers were observed with a heavy accumulation of dust particles and floors were observed with an accumulation of old food debris and residue in walk in coolers in kitchen. CFSM was advised to have said units cleaned on a frequent schedule to avoid accumulation and contamination of food products.

Dish machine chlorine sanitizer not at proper minimum strength. Observed dish machine available chlorine sanitizer at 0ppm. Employee replaced empty chlorine sanitizer bucket

Observed ice scoop handle stored directly in ice used for consumption. Discussed scoop handle must be stored above the ice inside of ice bin. Ice was discarded

Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Observed employee washing and sanitizing dishes and not rinsing. CA: Employee re-washed, rinsed, and sanitized dishes

Observed cutting utensils stored as clean on hanging storage plate unclean. Utensils were removed for cleaning. Additionally, observed equipment/utensils stored as clean on drying rack unclean to sight and touch with dead insects and standing water pooling inside of equipment

Observed roach activity as evidenced by live roaches found crawling on the walls and equipment in the main kitchen. Discussed with person in charge, the presence of insects and roaches shall be controlled to minimize their presence on the premises by eliminating harborage conditions.

Outer openings of establishment not properly sealed when in operation. Upon arrival, observed exterior back door propped opened. Discussed with person in charge door must be closed and tight fitting when not actively using.

Observed condenser leaking on top of egg boxes inside first walk in cooler. Discussed food shall be protected from contamination.

Observed cell phone stored on food contact surface in main kitchen. Employee removed phone

Observed no lighting inside of walk in freezer At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Observed food contact equipment and/or utensils not completely air-dried or adequately drained after being washed, rinsed and sanitized before being used and/or sacked. Observed kitchen staff stacking wet food contact equipment. Ca: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS Discussed with person in charge food contact shall be completely air-dried prior to stacking. Food contact equipment is staggered to properly air dry.

Observed floors, walls, and ceiling tiles throughout the kitchen prep area unclean to sight and touch. Discussed, the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed ceiling tile in disrepair.

Observed food handlers changing tasks then handling TCS foods without proper hand washing. Observed food handler pick up a ladle from the floor then resume handling TCS foods without washing hands. Ca: 1. 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, 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.

Observed TCS foods not cold holding at 41F or below at the time of the inspection (see * temperature log). Ca: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed white rice in warming cabinet not hot holding at 135F or above at the time of the inspection. Ca: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed raw chicken being stored next to whole tomatoes and cut cauliflower in the walk in cooler. Observed uncovered raw tilapia pieces being stored next to uncovered Indian sauces in the beverage air cooler. Ca: c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed raw shell eggs being stored on top of yogurt in the walk in cooler. Ca: Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed food handler drinking from a single-use cup without a lid and straw on the cookline at the time of the inspection. Ca: Employees shall consume food only in approved designated areas separate from food preparation and serving areas. COS person in charge instructs food handlers to relocate personal cups.

Observed no hand soap at the hand sink located at the bar. Ca: 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.

Observed no hand drying provisions at the hand sink at the bar. Ca: 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;

Observed multiple TCS foods being stored uncovered in cold holding units, inside walk in cooler on cooling racks (food prepared the day before) and at the bar at the time of the inspection. Ca: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed dish washer washing food contact surfaces without proper sanitizer. Ca: Manual Ware washing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

Observed sprayer nozzle unclean to sight and touch with buildup and located on the floor. Ca: Equipment food-contact surfaces and utensils shall be cleaned: At any time during the operation when contamination may have occurred.

Observed cutting board unclean to sight and touch with residue. Ca: Equipment food-contact surfaces and utensils shall be cleaned: At any time during the operation when contamination may have occurred.

Observed TCS foods being cooled by nonapproved methods. Observed food cooling inside reach in cooler and walk in cooler with tight fitting lids and/or tightly wrapped in Saran Wrap. Observed cooked chicken cooling at room temperature on the countertop. Discussed proper cooling methods with persons in charge and provided "Just Cool It" educational flyer. Ca: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed multiple food boxes being stored directly on the floor in the walk in freezer. Observed peanut base, whole ginger and can soda being stored directly on the floor at the time of the inspection. Ca: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed food handlers wearing hand/wrist jewelry while handling/prepping food. Ca: (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS Person in charge instructs all food handlers to remove hand/wrist jewelry.

Observed several wet wiping cloths being stored on countertops, cutting boards and throughout kitchen. Ca: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS food handlers relocate wet wiping cloths.

Observed multiple fly sticky traps hanging from the kitchen ceiling at the time of the inspection. Observed one live roach crawling on the floor in the main kitchen area. Observed an excessive amount of flies flying throughout the facility. Ca: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Back door id propped open for an excessive amount of time. Ca: Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Observed no hot water at the hand sink located at the bar. Ca: Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure.

Observed facility using bowls in bulk containers of flour and larger buckets of soup inside the walk in cooler. Discussed with person in charge scoop with handle must be used in bulk containers and scoop with handle must be stored with the handle above the food inside containers. Ca: 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);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed food contact equipment and/or utensils not completely air-dried or adequately drained after being washed, rinsed and sanitized before being used and/or sacked. Observed kitchen staff stacking wet food contact equipment. Ca: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS Discussed with person in charge food contact shall be completely air-dried prior to stacking. Food contact equipment is staggered to properly air dry.

Observed equipment in poor repair. Observed reach in cooler with an ambient temperature of 45F and not properly cold holding TCS foods at the time of inspection. Ca: Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed floors throughout kitchen unclean to sight and touch with spillage and food debris. Ca: Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

Observed missing/damaged floor tiles in the main kitchen. Discussed with person in charge all physical facilities shall be maintained in good repair. Ca: Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

Observed employee(s) personal cups being stored throughout the main kitchen in food prep areas and at the bar. Observed an opened bag of chips stored at the bar near utensils. Discussed with person in charge the employee(s) shall consume in designated areas. Ca: Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS employee(s) personal cups are relocated to designated area and opened bag of chips are voluntarily discarded.