Charminar Alpharetta

Inspector notes: Observed boxes of raw marinated chicken stored above raw fish. PIC stacked raw chicken boxes below raw fish.

Inspector notes: Observed multiple food item containers in the reach and walk in coolers without proper date marking. Advised PIC that items need to be labeled with proper date marking.

Inspector notes: Observed multiple employee water bottles and drink next to food preparation areas. PIC discarded items.

Inspector notes: Observed mold-like growth in the ice machine bin. (CA) Advised the PIC that the ice machine needs more frequent cleaning. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed several items stored in RIC’s without date marking. (CA) Advised the PIC that items stored in the coolers need to be labeled and date marked. 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

Inspector notes: Observed several food items with bowls used in place of scoops stored in the food. (CA) Advised the PIC that they need to use scoops with handles and the handles must be kept above the top of the food. 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;

Inspector notes: Observed biryani on the countertop at below the recommended temperature. See temp log for readings. PIC 1 confirmed that they take it off of the burner and place it on the countertop. 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. P PIC will discard the biryani and ensure that the dish is held on the burner for hot holding

Inspector notes: Observed boxes of raw chicken stored above the easy to eat food in the second section of walk in fridge and raw chicken stored above dough in the fridge at the front of the grill prep line. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed a...

Inspector notes: Observed no date marking for yogurt drink in the fridge at the front of the grill prep line and curry goat. 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. 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...

Inspector notes: Observed food on the floor of the dry storage area and in the walk in fridge. 1. 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. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. PIC will acquire additional shelves, racks and dollies for storage.

Inspector notes: Observed the executive chef touch cooling fried chicken with his bare hands that in the veggie prep area before entering the walk in fridge. 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...