HYDERABAD HOUSE ATLANTA

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes of foods stored directly on floor in dry storages and walk in freezer. COS: Boxes of foods placed on shelves off floor. CA: 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most recent inspection report from 8/6/26 40/U completely covered up from public view and only the top 1/4-page report from 1/7/26 was viewable to the public. COS: Removed previous scores and posted the most recent inspection report. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several metal pans stored clean stacked on top of each other while wet. COS: Pan unstacked for proper air drying. Also informed PIC that items cannot be wiped dry. CA: 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed boxes of single use items stored directly on floor (spoons, forks, cups). COS: Single use items place on shelves off floor. CA: 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed 2 prep coolers, 1 multi-door coolers, and 1 bakery display unable to maintain TCS foods 41F or below. Coolers may not be used to store TCS food until they maintain 41F or below. Discussed having the coolers adjusted between 35F-38F to allow for buffer near cooking equipment. A technician shall repair coolers or they shall be replaced if unable to maintain 41F or below. Also reminded PIC to replace broken ambient thermometers and to check food temps every 2 hours. CA: Equipment shall be maintained in a state of repair

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed inner food contact plastic portion of ice machine chipping oof. Ice machine must be repaired or replaced. CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed large pot being cleaned outside in an unapproved ware washing area and method. Informed PIC that ware washing cannot occur outside. CA: If washing in sink compartments or a ware washing machine is impractical, such as when the equipment is fixed or the utensils are too large, washing shall be done by using alternative methods in accordance with the following procedures: 1. Equipment shall be disassembled as necessary to allow access of the detergent solution to all parts; 2. Equipment components and utensils shall be scraped or rough cleaned to remove food particle accumulation; and 3. Equipment and utensils shall be washed as specified under subsection (7)(h)1 of this Rule.

Nonfood-contact surfaces clean — Inspector Note: Observed several nonfood-contact surfaces of equipment with an accumulation of dust, dirt, food residue, and other debris on non-food portions of cooking equipment. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CORRECT BY: Cleaning dust and debris from nonfood-contact surfaces. Surfaces should be cleaned on a basis consistent enough to prevent build up.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the physical facilities in disrepair with an accumulation of dust, food debris, and build up of oil residue on floors, walls, and ceilings. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CORRECT BY: Cleaning and degreasing the floors, walls, and ceilings at a frequency that prevents a build up of grease and food debris.

Insects, rodents, and animals not present — Inspector Note: Observed door to outdoor box trailer used for dry good storage propped open. Also observed back door open upon arrival. COS: Doors closed. CA: 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.

Insects, rodents, and animals not present — Inspector Note: Observed several flies throughout the facility. CA: 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;and 4. Eliminating harborage conditions. CORRECT BY: All equipment and items intended to be discarded must be removed from the premises to eliminate harborage conditions.

Proper cold holding temperatures — Inspector Note: Observed house made almond desert made with TCS cream reading above 41F in front food service bakery cooler. Observed TCS foods in reach in cooler in back storage room above 41F. COS: Foods discarded. CA: 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

Toxic substances properly identified, stored, used — Inspector Note: Observed sanitizer buckets reading above manufacturer's levels of recommendation at 400ppm quat. COS: Sanitizer buckets remade to 200ppm quat. Reminded PIC that the manufacturer's levels of recommendation are 200-400ppm quat. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions)

Food properly labeled; original container — Inspector Note: Observed several containers in use and in dry storage of food that cannot be readily and unmistakably recognized stored without labels. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CORRECT BY: labeling all containers of spices/ingredients that are not easily recognizable by sight with labels.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Discussed with employee that cooling methods consist of placing cooked chicken on the counter to cool at room temperature for up to 4 hours before placing it in the WI or reach-in cooler. Observed food cooked that morning placed in reach-in cooler to cool tightly covered with plastic wrap. 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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. COS: Foods cooling inefficiently were placed in the WI freezer to cool to 41F or below before placing them back in reach-ins or prep top coolers. Provided "Just Cool It!" handout.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed handwashing sink in near the to-go service area and in the bar without adequate labels. CA:Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CORRECT BY: Displaying handwashing signage at all handwashing sinks. Provided 2 handwashing handouts.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the inspection report posted completely covered by other papers. Establishment has a second pickup area with no inspection report posted. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CORRECT BY: rearranging bulletin board so that the full inspection report can be seen at all times. Display an inspection report in the to-go pickup area. Provided two copies of inspection report first page to be displayed.

In-use utensils: properly stored — Inspector Note: Observed several containers of sauce in the WI cooler with scoops without handles stored directly in the food. CA: 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. CORRECT BY: Only using scoops with handles and storing them in the food with their handles above the top of the food and container.

In-use utensils: properly stored — Inspector Note: Observed several dry storage containers with scoops without handles stored directly in the food. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: - 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. CORRECT BY: Using scoops that have handles and storing the handles upright and not touching the food.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several large pans stored outside the back door in the refuse area without overhead protection. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. CORRECT BY: Storing pans inside the establishment or in the storage unit.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several metal pans stored clean stacked on top of one another still wet. CA: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. CORRECT BY: educating employees that dishes must be fully air dried before stacking tightly on top of each other.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a 2 compartment sink with drain board between sinks being used for both raw meant and produce. One basin is used for raw meat and the other basin is used for produce, creating opportunities for cross contamination. CA: At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. CORRECT BY: The 2 compartment sink can be replaced by 2 separate 1 compartment sinks with drain boards, or by using the 2 compartment sink for produce only, and using the 3 compartment dish sink for meat. If the 3 compartment sink is used for meat, it must be washed, rinsed, and sanitized before and after use with raw meat.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed quat sanitizer test strips at the time of inspection wet. CA:A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. CORRECT BY: Purchasing new quat sanitizer test strips. Evidence of compliance must be submitted to inspector by no later than 8/13/26.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed several large pans too big to fit into the 3 compartment sink. CA: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. CORRECT BY: Only using equipment that can fit into the 3 compartment sink, or pursuing approval of alternative manual ware washing equipment. Evidence of compliance or pursual of alternative equipment must be submitted to inspector no later than 8/13/26. - Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (i) High-pressure detergent sprayers; (ii) Low- or line-pressure spray detergent foamers; (iii) Other task-specific cleaning equipment; (iv) Brushes or other implements; or (v) Receptacles that substitute for the compartments of a multicompartment sink.

Nonfood-contact surfaces clean — Inspector Note: Observed several nonfood-contact surfaces of equipment with an accumulation of dust, dirt, food residue, and other debris(dry storage containers, blenders, mixer base, front of reach-in coolers, shelving units, etc.) CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CORRECT BY: Cleaning dust and debris from nonfood-contact surfaces. Surfaces should be cleaned on a basis consistent enough to prevent build up.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed dumpster kept with lid open. CA: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered With tight-fitting lids or doors if kept outside the food service establishment. CORRECT BY: Educating employees that the dumpster lid must be kept closed when not in use.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed outside refuse area with an excess of broken equipment and other items intended to be discarded. Employee informed that the landfill had been contacted in attempt to have items removed. Employee provided evidence of conversations with removal company. CA: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. CORRECT BY: All pieces of equipment not currently in use and intended to be discarded need to be removed from the premises to eliminate harborage conditions.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the physical facilities in disrepair with an accumulation of dust, food debris, and build up of oil residue on floors, walls, and ceilings. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CORRECT BY: Cleaning and degreasing the floors, walls, and ceilings at a frequency that prevents a build up of grease and food debris.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several employee items stored on counters and shelves amongst food items and utensils(car keys, water bottles, phones, etc.). CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices 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. CORRECT BY: designating an appropriate area for employee items to be stored.

Insects, rodents, and animals not present — Inspector Note: Observed back exit door and the to-go service area door propped open during inspection. CA: 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. CORRECT BY: Educating employees that all doors must be kept closed between use.

Insects, rodents, and animals not present — Inspector Note: Observed several flies and other insects throughout the facility. CA: 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;and 4. Eliminating harborage conditions. CORRECT BY: All equipment and items intended to be discarded must be removed from the premises to eliminate harborage conditions.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no Person-In-Charge at the time of inspection. Employees informed that there was no designated person in charge when the manager is not present. CA: There must be a person in charge on the premises of the food service establishment at all times. CORRECT BY: Someone must be designated to be in charge at all times that the establishment is open.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap for the hand sink located at the bar. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CORRECT BY: Providing handwashing soap at all hand sinks at all times.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handwashing sink nearest to the to-go service area without hand towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Employee refilled hand towels.

Food separated and protected — Inspector Note: Observed raw chicken stored next to whole tomatoes, lettuce, and other RTE foods in the second walk-in cooler. CA: Food shall be protected from cross contamination by: (i) 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, or (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) 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. COS: Employee moved raw chicken to lower shelf with other raw chicken.

Food separated and protected — Inspector Note: Observed raw shell eggs stored on the top shelf of the first WI cooler above RTE foods. Observed raw lamb thawing on shelf next to containers of RTE sauce. Observed food in the WI freezer stored out of commercial packaging not arranged according to cooking temperature. CA: 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, and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) 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, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas; (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. CORRECT BY: Rearranging WI cooler and freezer to store food correctly. Provided "Just Store It!" handout. Evidence of correction must be emailed to inspector no later than 8/9/2026. Email is listed below.

Food stored covered — Inspector Note: Observed food stored uncovered in WI cooler and freezer, and under prep-top coolers. CA: Food shall be protected from cross contamination by 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. CORRECT BY: All food not cooling must be stored in the cooler/freezer covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several pans stored clean not inverted with cloudy unclean water sitting inside the pan. Unclean pans were placed in dish washing area to be rewashed and sanitized. Observed magnetic knife strips unclean. Observed interior of the bar ice machine unclean. Observed cutting boards with deep cuts and lines with an accumulation of black organic growth. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT BY: Cleaning and sterilizing magnetic knife blocks and bar ice machine. Cutting boards with dark lines must be replaced. Evidence of correction must be emailed to inspector no later than 8/13/26.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods holding above 41F and not on TPHC, see ** in temperature log. CA: 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. CORRECT BY: Discarding all TCS foods held above 41F and for longer than 24 hours. Evidence of correction must be emailed to inspector no later than end of day today.

Time as a public health control: procedures and records — Inspector Note: Observed several TCS foods held using TPHC without adequately maintaining written procedures. Written procedures were not adequately maintained by: - Recording time that the food was removed from Time/Temperature control incorrectly, - Missing records for some TCS foods (warm milk, FOH sauces, melted butter). CA: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. CORRECT BY: Updating the TPHC record sheet to include ALL foods being held under TPHC. Educate employees that the time recorded must be the time the food was removed from temperature control and 4 hours from that time. Evidence of correction must be emailed to inspector no later than 8/13/26.

Proper date marking and disposition — Inspector Note: Observed RTE TCS food items stored in the reach-in and WI coolers with day-of-the-week stickers with a date from a different day written on the sticker. For example, a "Wednesday"(8/5) sticker with the date for Thursday(8/6) written on it. CA: A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. CORRECT BY: The current method of date marking is ineffective. If the day of the week stickers are going to be used, the day must align with the actual day the food is prepped, and the date written must also correspond with the day of prep. If an item is prepped at 1AM on Thursday, it must have the corresponding Thursday sticker and date.

Proper date marking and disposition — Inspector Note: Observed several RTE TCS foods held longer than 24 hours without date marking in WI and reach-in coolers. CA: 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. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. CORRECT BY: Adequately date marking all RTE TCS foods. Evidence of correction can be emailed to inspector no later than 6/13/26.

Toxic substances properly identified, stored, used — Inspector Note: Observed two cans of RAID for flies/roaches stored in the kitchen and front of house. CA: Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. 2. The requirement in paragraph 1 of this subsection does not apply to packaged poisonous or toxic materials that are for retail sale. COS: Employee discarded RAID cans.

In-use utensils: properly stored — Inspector Note: 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.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: 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.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: 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.

Proper hot holding temperatures — Inspector Note: 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.

In-use utensils: properly stored — Inspector Note: 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.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: 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.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: 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 clean — Inspector Note: 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.

Plumbing installed; proper backflow devices — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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,

Adequate ventilation and lighting; designated areas used — Inspector Note: 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.

Adequate ventilation and lighting; designated areas used — Inspector Note: 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.

Response procedures for vomiting & diarrheal events — Inspector Note: 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.

Food stored covered — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: 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.

Proper hot holding temperatures — Inspector Note: 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.

Proper date marking and disposition — Inspector Note: 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.