Hyderabad House Atlanta

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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 preve...

Inspector notes: 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.