HYDERABAD DUM BIRYANI

Re-use of sour cream bucket to store sauce within the walk in refrigerator. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

Raw chicken boxes thawing at room temperature at the preparation table (measured at 45 F to 48 F). [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Chicken relocated to refrigeration.

Biryani (chicken, goat and vegetable), yogurt sauce, curry sauce, diced tomatoes, hard boiled eggs and yogurt held at room temperature at the serving line subject to TPHC without time markings. PIC stated that the items were removed from temperature control at 11am to 11:30am [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Observed items discarded following a total service time of 4 hours.

Employees on-site lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Open bulk lentil containers within the storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Restroom lacks toilet paper. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Measured fried chicken at 110 F within a deep container at the storage rack. Cook stated that the chicken was removed from cooking 1 to 2 hours prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Chicken placed on sheet pans within the walk in refrigerator to allow for rapid cooling.

The food preparation refrigerator cutting board is scored and soiled (not in use). [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Soiled wiping cloths stored on the preparation fridge cutting board. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Chlorine sanitizer test strips not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed the re-use of yogurt containers to hold sauces within the walk in refrigerator. [CA] Food containers intended for single use shall not be reused.

Measured cooked chicken at 154 F within a deep lexan container on the preparation counter. Cook stated that the chicken began cooling 1 hour prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] Cooked chicken transferred to shallow metal containers to allow for rapid cooling.

Chicken, goat and vegetable biryani held within large pots on the preparation counter are subject to TPHC but lacked time markings (measured at less than 135 F). Yogurt sauce, biryani sauce and diced boiled eggs held at the plating/ bagging area are subject to TPHC without time markings (65 F). Cook stated that the PHF;s were removed from temperature control when the facility opened at 12pm. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Observed Biryani, sauces and boiled eggs time marked with a start time of 12pm. Observed items discarded at 4pm. Emailed facility TPHC procedures. Email inspector updated procedures for review and approval.

Observed cooked and frozen green beans and cauliflower mix thawing at room temperature on the preparation table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Facility lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed more than 10 cockroaches of various life stages throughout the facility. Dead cockroaches and droppings observed on the floor under equipment at the cook line, in refrigerator door gaskets, sill of the restroom door, in the janitorial sink, under bulk containers under the preparation table, etc. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall remain closed until opened by this department when the following has been corrected: 1. There is no longer evidence of a vermin infestation 2. all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Any cockroach activity observed during the follow-up inspection will result in continued closure of the facility.

Observed cockroaches within two bulk containers of flour stored at the cook line. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Flour voluntarily discarded.

Paper towels stored outside of a dispenser at the kitchen hand wash sink. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Observed hundreds of cockroaches of various life stages on floors, walls and preparation counter surfaces throughout the kitchen. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. If professional pest control services are obtained, provide service reports to inspector for review during the reopening inspection.

Facility lack chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed the build-up of grease and food debris behind the cook line, within the cook line floor sink and on the wall behind the preparation table. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Chicken and goat biryani subject to TPHC without time markings (measured at 90 F and 105 F). PIC stated that the rice was removed from cooking at 10:30 am. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Biryani voluntarily discarded.

Employee manually washed wares within the three compartment sink using soap only. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee properly sanitized wares with 100 ppm chlorine.