The Telangana Food Safety departmentโs special teams carried out extensive inspections in the Bhadradri-Kothagudem district on May 27th, uncovering alarming unsanitary conditions prevalent in numerous restaurants and food establishments.
๐ฆ๐ฟ๐ถ ๐๐ฎ๐๐๐ต๐ฎ๐บ๐ถ ๐ฆ๐ฝ๐ถ๐ฐ๐ฒ ๐ฅ๐ฒ๐๐๐ฎ๐๐ฟ๐ฎ๐ป๐, ๐๐ต๐ฎ๐ฑ๐ฟ๐ฎ๐ฐ๐ต๐ฎ๐น๐ฎ๐บ
* 10 kgs of Prepared dough found fungal infested and discarded.
* Usage of synthetic food colors was traced.
* Food handlers found without wearing any haircaps, gloves and aprons. Annual medicalโฆ pic.twitter.com/GwujNxoJPm
โ Commissioner of Food Safety, Telangana (@cfs_telangana) May 28, 2024
During the inspection at Townhouse (Sri Bhadra Grand) in Bhadrachalam, fungal-infested ice cream amounting to 88 liters, valued at Rs. 39,600, was discovered and promptly discarded. Additionally, rotten eggs stored in the refrigerator were also disposed of. The department highlighted the use of synthetic food colors in the preparation of food items such as biryani and Mandi rice, resulting in the rejection of 8kg of biryani, 10kg of Mandi rice, and 0.5kg of synthetic lemon yellow food color. Further observations noted improper storage practices for semi-prepared and raw food items, as well as the absence of essential hygiene measures such as hair caps, gloves, and aprons among food handlers.
Similar concerns were raised at Sri Gauthami Spice Restaurant, where 10 kgs of prepared dough contaminated with fungus was discarded. Synthetic food colors were also identified, alongside lapses in hygiene practices and documentation regarding medical fitness certificates for food handlers and pest control records.
At Raghvendra Hotel Tiffins & Meals, houseflies were found in idly batter and boiled milk, raising serious concerns about hygiene standards. The absence of prominently displayed FSSAI license copies, inadequate hygiene measures in the cooking area, and improper storage of cooked and raw food items were among the infractions noted.
These findings underscore the pressing need for stringent enforcement of food safety regulations to safeguard public health. The departmentโs proactive stance in conducting inspections reflects its commitment to ensuring the highest standards of hygiene and food safety across the region. These efforts serve as a reminder to food establishments to adhere to prescribed protocols and maintain cleanliness to mitigate the risk of foodborne illnesses.