BOMBAY KITCHEN

Observed multiple containers of food (chicken, rice, lentil soup, sauces)cold stored in the walk in cooler, prep top cooler, both reach in coolers uncovered. CA: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. COS: PIC covered all food items from contamination.

Observed multiple pans and bowls with food debris buildup on the interior and exterior of equipment. CA: Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned. Advised PIC to remove and place in the 3 compartment sink to be wash, rinsed and sanitized.

Observed multiple food items(rice, chicken, sauces and soups) cold held more than 24 hours in the prep top cooler, walk in cooker and 2 reach in coolers. CA: 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. COS: PIC to date mark all ready to eat/TCS foods if cold held more than 24 hours.

Observed the main kitchen with grease buildup and food debris on the stove, oven, walls, all cold holding units, the ware washing area. CA: 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. Advised the PIC the facility needs a deep cleaning and regular cleaning frequency to eliminate the buildup.PIC will have 3 days to have the facility cleaned.

Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Both Goat biriyani and tandoori chicken holding inside of cooling units.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) 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. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, 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; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(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.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed two raw chicken boxes and a carton of whipping cream resting on a counter reaching temperatures above 41 degrees F.

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.

COS: PIC moved both boxes of chicken back to the cooler as it has only been sitting out for about an hour whereas carton of whipping cream was discarded as it has been sitting on the counter for at least 3 hours.

Observed a tub of rice sitting in the hand sink.

CA: A handwashing facility may not be used for purposes other than handwashing.

COS: Employee removed the tub or rice.

Observed 0ppm Quat sanitizer in three compartment sanitizing sink as well as bucket.

CA: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF and have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling.

COS: PIC remade the sanitizing solution to the correct concentration measure of ~200ppm QUAT.

Observed discolored and scuffed plastic cutting boards on the prep top cooler table as well as prep table.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: PIC voluntarily discarded the cutting boards and will replace them within the next few days. In the meanwhile, stainless steel surfaces will be used to prepare foods.

Observed a pot with chopped onions sitting directly on the floor near the preparation table in the kitchen

CA: Food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

COS: PIC placed the pot at least 6 inches off the floor and sanitized the the outer side of the pot.

CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule.

Discussed with PIC to have the pest control come back and treat the facility again. PIC will send the invoice by 4/17/25.

Observed a gap at the bottom of the back door.

CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.

Observed the outer side of the rice cooker as well as the mechanical part of the blender with food residue and other debris.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Discussed with PIC about more frequent and throughout equipment cleaning.

Observed Employee enter kitchen area and proceeded to stir soup without washing hands Observed employee enter kitchen and proceed to prep naan without washing hands.

COS: employees washed hands and discarded naan

Observed raw chicken stored next to raw fish and above raw eggs and ready to eat food. Observed raw shelled eggs stored directly on top of RTE rice.

COS: Employee rearranged cooler to appropriate storage order and facility was provided with "JUST STORE IT" Educational flyer.

upon arrival only hand sink in kitchen was un-acessable due to pan being stored in sink.

COS: Employee removed pan

Observed Multiple food Items (rice, raw chicken, rice with beef) stored uncovered in all reach in coolers and under prep table.

COS: Employee covered foods

Observed interior of microwave unclean with food debris.

Observed food service employees prepping food without hair restraints.

Observed large cooking pot with dry storage food items inside stored directly on the floor under prep table in main kitchen.

Advised equipment and food items shall be At least 6 inches (15 centimeters) above the floor.

Observed buildup of grease and food debris on shelving in main kitchen area and in dry storage area.

Advised facility to undergo deep cleaning/maintain regular cleaning.

Observed Light in walk in cooler in disrepair.