Hyderabad Cafe

Observed raw animal food stored next to ready-to-eat food in the walk-in cooler. Raw chicken was stored next to and slightly above the container of dahl (RTE foods). COS- The walking in was reorganized for proper food storage order during the of inspection. Corrective action: reorganize the walk-in cooler to ensure easy separation and proper vertical storage of RTE and animal proteins.

EHS observed copper or brass cups used for tea and coffee. COS- discontinued use. Corrective action- discontinue use of brass/copper cups with any food/drink that is below 6pH.

EHS observed 5 gallons blue, white, green, and orange buckets used to store bulk food (Location: Throughout the facility, walk-in cooler, walk-in freezer). Corrective action: Obtain reusable food grade containers to store food.

EHS Observed hand sink next to the right side of the cook line missing. Corrective action: reinstall missing hand sink.

EHS observed the hand sink next to the front food service hand sink blocked. COS- cart moved that was blocking hand sink. Corrective action- Keep hand sink accessible at all times.

Hand sink at the biryani station blocked with a rolling cart. COS- cart was moved. Corrective action- Keep hand sink accessible at all times.

Observed foods stored on the floor of the walk-in freezer. Corrective action: obtain additional shelving units or racks to store food 6" off the floor.

EHS Observed Sani-buckets were not set up. COS- sani-buckets were set up during the inspection. Corrective action: set up sani-bucket at start of the shift, and designate who will set up the sanitization buckets. ie: line cook, dish washer, etc,.

Observed a one-inch gap between the back door and its threshold. Corrective action: Replace threshold and/or add a floor sweep to the door to seal the gap and protect the outer opening of the establishment.

EHS observed the most recent inspection report was not posted. Corrective action-post most recent health inspection report.

Observed large lids stored on the floor in the dish pit area. Corrective action: provide a rack or other storage system to store pots off the floor.

Facility does not have chemical test strips for use at the 3-compartment sink, dish machine, or sani-buckets. Corrective action: obtain test strips.

Observed raw animal food stored over ready-to-eat food in the walk-in cooler. Chicken was stored on the top shelf above RTE foods. COS- The chicken was placed on a separate shelving rack during the inspection. Corrective action: reorganize the walk-in cooler to ensure easy separation and proper vertical storage of RTE and animal proteins. Food storage order educational handout was provided at time of inspection.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. See temperature log. COS- foods discarded. Corrective action maintain potentially hazardous food cold held at or below 41F. Revise cooking procedures to ensure the cream and eggs are cold held until ready for use on the cookline.

5 gallons blue, white, green, and orange buckets used to store bulk food (Location: Throughout the facility, walk-in cooler, walk-in freezer). Corrective action: Obtain reusable food grade containers to store food.

Person in charge not performing duties; employee hand washing was not being monitored. Person in charge not performing duties; not ensuring employees are cooking Time/Temperature Control for Safety Foods, through daily oversight of the employees'routine monitoring of the cooking temperatures.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Corrective action: Provide a file with employee health agreements available for review during inspections. A blank copy of the employee health agreement was provided at time of inspection.

Hand sink to the left of the cookline was blocked with a rolling cart. COS- cart was moved. Corrective action- Keep hand sink accessible at all times.

EHS observed the front food service hand sink, the left cookline hand sink, and the wash area hand sink did not have paper towels. COS- napkins were temporarily placed at the hand wash stations until replacement rolls are obtained. Corrective action- provide paper towels at hand sink at all times, order and keep on hand an adequate amount of paper towels.

EHS observed the previously designated dry storage room has been converted to a dessert prep area. Apply for a plan revision with Forsyth County environmental health dept for review of change. The area now requires at minimum a hand sink.

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. Corrective action: Provide written procedures and designate an area to post the procedures, a spill kit, and the cleaning agent effective for use against norovirus. Facility has bleach as an effective cleaning agent.

Observed the meat sink was missing the faucet. Corrective action: replace broken faucet.

Observed the cold-water pressure at the 3-compartment sink was low. Corrective action: adjust the pressure (flow of the cold water at the 3-compartment sink) to quickly fill the sanitization sink.

Facility does not have chemical test strips for use at the 3-compartment sink, dish machine, or sani-buckets. Corrective action: obtain test strips.

Observed RTE foods handled without gloves. Inspector intervention- food discarded. corrective action- 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.

Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrective action: 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.

EHS observe the hand sink at the right side of the cookline has been removed. Corrective action- replace hand sink and supply with mounted soap and paper towels, and a waste bine.

Working containers of food removed from original container not identified by common name. Corrective action- label the bulk food containers across from the front food service cookline.

Observed foods stored on the floor of the walk-in freezer. Corrective action: obtain additional shelving units or racks to store food 6" off the floor.

Observed employee with no beard guard/restraint. Corrective action: provide beard nets for food handlers with facial hair longer than 1/2 inch.

Observed a one-inch gap between the back door and its threshold. Corrective action: Replace threshold and/or add a floor sweep to the door to seal the gap and protect the outer opening of the establishment.

Observed in use ladles stored in water at the stove. Observed spoons stored in water at the idly warmer. COS- water discarded and utensils washed and sanitized. Corrective action: store in-use utensils in a clean dry pan, or place in water that is hot held at or above 135F.

Observed ice scoop with handle in contact with ice. COS-removed from ice and place the scoop holder. Corrective action: ensure the ice scoop is properly placed in the scoop holder between uses.

Observed large pots and lids stored on the floor in the dish pit area. Corrective action: provide a rack or other storage system to store pots off the floor.

Observed shelving units and equipment that had shipping plastic wrap. Corrective action: remove the wrap and clean and sanitize the non-food contact surfaces.

Observed bottom shelves that are not 6" off the floor. Corrective action: adjust shelves so that the bottom shelves are 6" off the floor to provide adequate cleaning space.

Observed gaps in the vent hood filters and drip pan missing in hood #1. Corrective action: Replace vent hood filter to ensure there are no gaps and install a drip pan. Have vent hoods serviced regularly.

Observed employee belongs in various shelves throughout the kitchen. Corrective action: provide designated space for employee belonging storage.

Observed insufficient lighting in the walk in cooler. Corrective action: 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;.

Inspector observed a numerous gallons of milk purchased from Kroger.

5 gallons blue and orange buckets used to store bulk food (Location: Throughout the facility, walk-in cooler, walk-in freezer).

Inspector observed a multitude of food throughout the facility without a date.

Inspector observed numerous utensils stacked wet on the drying rack in dish pit area.