Hyderabad Xpress

"Observed the cook slicing tomatoes than answering the phone after that she grabbed a tray of raw chicken and stuck her hand inside grab the chicken and dropped into the fryer, than she went to the handwashing sink and washed her hands with the gloved on. C/A Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P COS Employee was made to remove the gloves and wash her hands before putting one fresh gloves | Observed manager touching cooked chicken with her bare unwashed hands C/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 the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P COS Chicken was discarded"

"Routine inspection — zero violations recorded."

"Observed uncovered in the main kitchen: prep unit all containers on the bottom of sauces, chicken, and yogurt(about 10), reachin approximately 6 containers of chicken, sauces, and diced tomato, on the prep table top and bottom seasonings and spices about 20 containers, around the prep unit bags of spices. CA: Foods must be stored covered to prevent the possibility of contamination. COS: All product covered. | Foods containing mixed ingredients not labeled throughout the main kitchen in the prep units and reach in coolers. CA: Foods must have a general name label if not easily identifiable."