BOMBAY CAFE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee used personal phone then put on gloves and handled clean dishes. 2. Employee entered Cookline, put on gloves and handled ready to eat food without first washing hands. Reviewed proper hand washing and employees washed hands/put on new gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - glass unit - yogurt (48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - glass unit - yogurt (48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Triple door unit - Cooked vegetables and cooked lamb - per operator prepared more than 24 hours ago. Operator date marked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on Cookline flip top door handles and gaskets.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between Cookline flip top units. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - water 92F. Operator moved to grill to heat. Corrective Action Taken

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone then continued preparing food. Employee washed hands and put gloves on Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3Compartment sink Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee discarded gum then washed hands and put gloves on Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains clear liquid identified as table cleaner. Employee labeled spray bottle

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up manual sanitization. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onion chutney and onion Sauce located in Walk In Cooler Operator labeled chutney and sauce. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed hands and changed gloves. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in Walk In Cooler Manager date marked cook chicken Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains clear liquid identified as chlorine sanitizer located next to Dishwasher. Manager labeled spray bottle Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sour cream and milk in kool it three door cooler. Observed raw shell eggs over cooked chicken in walk-in cooler. Operator placed raw shell eggs on lower shelf. Corrected On-Site Repeat Violation Admin Complaint

Basic - In-use knife/knives stored in cracks between pieces of equipment.. Observed knives stored between make table and prep table on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water on cook line waters temperature of 105F. Operator discarded water. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed plastic water bottle stored in make table on cooler line. Operator removed Corrected On-Site

Basic - Working containers of salt removed from original container not identified by common name.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler covered container Tomato base sauce 53F Per operator placed in walk-in cooler approximately 11:00pm Sunday night.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked lamb in walk-in cooler. Operator placed eggs on lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler Tomato base sauce 54F per operator not prep or portion today. Per operator placed in walk-in cooler approximately 11:00pm Sunday night.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tomato based sauce in covered container in walk-in cooler.

Basic - Bowl or other container with no handle used to dispense food. 1. Rice container 2.Flour Container Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line utensil in water 85F. Operator place on stove to reheat water temperature. Corrected On-Site

Basic - Working containers of salt removed from original container not identified by common name. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator:set up manual Triple Sink (Chlorine 100ppm) until Chlorine line disconnected- operator to contact technician Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic to go bags utilized for TCS foods - operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat, eggplant not date marked -operator date marked. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in sugar bin - operator removed. Corrected On-Site

Basic - Stored food not covered. Reach in cooler - cooked potatoes not covered- operator covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar bin, oil spray bottle not labeled -operator labeled. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored above above prepared sauces in walk in cooler. Eggs moved and properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable gravy (74); garlic oil (75 on prep table next to stove. Vegetable gravy and garlic oil on prep table less than 3 hours per Cook and containers moved to inside cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Pots on floor in front of sink in dish area.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Soiled dry wiping cloth in use. Wiping cloth removed and placed in sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over cabbage in walk in cooler. Operator inverted Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table next to cook line

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line