BOMBAY GRILL & GYRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese at glass reach in fridge Frozen chicken nuggets stored on frozen salmon in chest freezer Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White long stained cutting board at triple sink

Intermediate - Handwash sink not accessible for employee use at all times. Spatula in hand washing sink at cooks line Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink located next to door to kitchen 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. Printed for operator and no clean up handout 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. Multiple food cooked on site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at buffet line

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway with storage and bathroom

Basic - Food stored in a prohibited area. Food stored in dining area next to door leading to kitchen and cases of stored in hallway with unisex bathroom

Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handle at cooks line

Basic - No Heimlich maneuver/choking sign posted. Printed operator choking poster.printed choking poster for operator Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout facility

Basic - Stored food not covered. Multiple cooked foods in reach in cooler at area with chest freezers

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cooks line. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door Repeat Violation

Basic - Ceiling tile missing. Several spots throughout kitchen. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No closed receptacle in single shared restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on and above prep tables. Repeat Violation

Basic - Equipment in poor repair. Gaskets in second prep cooler torn. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles around handwashing sink on cooks line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave. Repeat Violation

Basic - Light not functioning. One bulb on cooks line. Operator replaced bulb. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior of reach-in coolers. -Foil used as shelf liners is heavily soiled under stoves -gaskets in all prep coolers - gaskets in chest freezer. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. With food debris around chest freezers.

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer was reading 40F at room temperature in kitchen

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In hand sink in kitchen

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door

Basic - Ceiling tile missing. Over storage area. Per operator they are removed for Ac repaires

Basic - Cutting board has cut marks and is no longer cleanable. On both prep tables

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on and above prep tables. Operator immediately removed Corrected On-Site

Basic - Equipment in poor repair. Gaskets in second prep cooler torn

Basic - Floor soiled/has accumulation of debris. under prep coolers and prep tables

Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Foil used as shelf liners is heavily soiled under stoves -gaskets in all prep coolers - gaskets in chest freezer

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. 3 compartment sink drain was draining slowly and causing a small puddle of water on floor due to drain being clogged with food. Operator immediately cleared drain, and water is draining correctly. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line Warning - From follow-up inspection 2024-09-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken,goat and beef cooked the day before not date marked at reach in cooler in prep area and cooks line Warning - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in cooler closest to to entrance to cooks line Warning - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of facility Warning - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cooks line Interior of reach in cooler at cooks line and prep area Warning - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Spices on bottom shelf of prep table at cooks line have no lids Warning - From follow-up inspection 2024-09-20: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked beef stew in reach in cooler

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs chlorine test kit

Basic - Cove molding at floor/wall juncture broken/missing. Opening to the cookline

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Unclean building components, attachments or fixtures. Hood filters soiled