Bollywood Indian Bistro

Observed during the course of this inspection that the facility was using a reach in cooler that was holding a yogurt sauces at temps above 41 deg f in the main kitchen. COS: Out of temp foods were discarded. CA: Glynn EH instructs management to begin monitoring the internal temps of TCS food items inside of refrigeration with a small probe thermometer and ensure that all tcs food items are stored with internal temps of 41 deg f or below.

Observed during the course of this inspection that a utensil for placing flatbread inside of the oven was covered with an old dirty covering. COS: Covering was removed and equipment was re-dressed with clean plastic wrap. CA: Glynn EH instructs management to ensure that all food contact surfaces of equipment are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had cleaners medicines and other chemicals stored above equipment, food, and single service items throughout the facility. COS: Items were relocated when identified. CA: Glynn EH instructs management to ensure that all chemicals, medicines, and potentially toxic substances are stored in areas separate and away from single use items, equipment, and food.

Observed during the course of this inspection that the facility was thawing meat on a table. COS: The meats were placed into the walk in cooler. CA: Glynn Eh instructs management to ensure that TCS food items are properly thaw as part of the cooking process, under refrigeration, or under cool running water.

Observed during the course of this inspection that the facility had multiple fly strips in the main kitchen and storage area that were full of flying pest and the storage area has a can with pest droppings on it. CA: Glynn EH instructs management to ensure that all dead pest and pest dropping are removed from the facility.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs management to ensure that the most recent inspection report is displayed at all times.

Observed during the course of this inspection that the facility dishwasher was not supplied soap or any cleaning agent. COS: Management was instructed to begin manually supplying soap until the unit is serviced. CA: Glynn EH instructs management to ensure that the dishwasher is properly supplying a soap or cleaning agent automatically according to the manufacturers instructions.

Observed during the course of this inspection that the facility bar area displayed old food, dirt, and debris on the floors. CA: Glynn EH instructs management to ensure that the floor at the bar area is cleaned and that the entire physical facility is cleaned often enough to prevent the buildup of old food, dirt and debris.

Observed during the course of this inspection that the facility storage room is significantly darker that allowed due to broken lights. CA: Glynn EH instructs management to ensure that the lights are repaired and adequate lighting is supplied to food prep, service, and storage areas.

Observed during the course of this inspection that the facility was using a reach in cooler that was holding a yogurt dish at 47 deg f in the main kitchen and cheesecake bites were being stored at the bar at temps of 44/46 deg f. COS: Out of temp foods were discarded. CA: Glynn EH instructs management to begin monitoring the internal temps of TCS food items inside of refrigeration with a small probe thermometer and ensure that all tcs food items are stored with internal temps of 41 deg f or below.

Observed during the course of this inspection that the facility dishwasher was not supplying sanitizer and only had detergent, rinse chemical, and another form of detergent connected to the unit. COS: Glynn Eh instructed management to connect a supply of sanitizer to the unit, had the unit primed and then tested for adequate supply of sanitizer. CA: Glynn County EH instructs management to ensure that the dish machine has a supply of sanitizer connected and is properly dispensing at an approved chlorine bleach concentration of 50-100ppm or quat ammonium 150-400ppm.

Observed during the course of this inspection that the facility walk in cooler was broken as well as reach in coolers at the main bar and main kitchen. The main kitchen cooler was observed to be malfunctioning during the last inspection and management was instructed not to use it. COS: Tcs food items were removed from the units and discarded CA: Glynn EH instructed staff to only store foods in the approved cold holding units and to have all the equipment observed to be malfunctioning properly serviced and repaired.

Management instructed to only use the internal temps of TCS foods when deciding if equipment is operating normally and cease the use of laser pointer thermometers ASAP.

Observed during the course of this inspection that the facility was thawing lamb chops on a shelf. COS: The lamb chops were placed into the available meat prep sink and cool water was run over them. CA: Glynn Eh instructs management to ensure that TCS food items are properly thaw as part of the cooking process, under refrigeration, or under cool running water.

Observed during the course of this inspection that the facility could not produce a probe thermometer for taking internal temps of TCS food items. CA: Glynn EH instructs management to get thin probe thermometers and use them exclusively to monitor temps of TCS food items.

Observed during the course of this inspection that the facility was storing used wiping cloths on tables not in sanitizer. COS: Glynn EH instructed management to store the cloths in sanitizer buckets. CA: Glynn EH instructs management to ensure that all wiping cloths once soiled are stored in appropriate strength sanitizer.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs management to ensure that the most recent inspection report is displayed at all times.

Observed during the course of this inspection that the facility had paper towels and to go bags stored inside the box directly on the floor. CA: Glynn Eh instructs management to ensure that all single use items are stored at least 6 inches off of the floor.

Observed during the course of this inspection that a staff member attempted to leave food prep and wash their hands without applying a cleaning compound/soap. COS: Glynn Eh instructed staff member to apply soap and re wash their hands and they complied. CA: Glynn Eh instructs management to ensure that staff was properly washing their hands by applying a cleaning compound/soap any time hands are washed.

Observed during the course of this inspection that the facility had a deep freezer that was holding TCS cooked chicken at temps of 59 deg f and above. COS: All out of temp tcs foods were discarded. CA: Glynn EH instructs management to ensure that all TCS foods are properly cold held in equipment that can keep the internal temps at 41 deg f or below.

Observed during the course of this inspection that pre cooked rice was being stored in a container on a cart at 83 deg f. COS: Rice was discarded. CA: Glynn EH instructs management to ensure that hot held TCS food items are kept at temps of 135 deg f or above using equipment designed to do so.

Observed during the course of this inspection that the Certified Food Safety Manager was not present during the inspection. The observed lead did not display an adequate level of food safety knowledge or managerial control in monitoring food temps in cold holding units, employees properly washing hands with soap, food contact surfaces being properly clean and sanitary, and other food safety violations. CA: Glynn Eh instructs ownership to ensure that a CFSM or someone who has been directly trained in food safety by them inside of the facility during operating hours and performs the necessary monitoring of employees and food safety practices.

Observed during the course of this inspection that the facility handwashing sink located in the main kitchen was not working. CA: Glynn Eh instructs management to ensure that a dedicated handwashing sink is supplied to the main kitchen at all times.

Observed during the course of this inspection that the facility dishwasher was not supplying sanitizer and only had detergent, rinse chemical, and rinse aide buckets connected to the unit. COS: Glynn Eh instructed staff to use the 3 compartment sink with the available chlorine bleach sanitizer to clean and sanitize dishes and equipment at 50-100ppm. CA: Glynn County EH instructs management to ensure that the dish machine has a supply of sanitizer connected and is properly dispensing at an approved chlorine bleach concentration of 50-100ppm

Observed during the course of this inspection that staff had a "Naan Bread Utensil" that was being served by a visibly soiled surface dressing. COS: Glynn EH instructed staff to re dress the utensil with a clean/sanitary surface dressing and staff complied. CA: Glynn EH instructs management to ensure that the equipment is being redress frequently enough that it is clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had glass cleaner and multi-purpose cleaner stored on top of the ice machine. COS: Bottles were moved. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are properly stored separate and away form food storage equipment such as an ice machine.

Observed during the course of this inspection that the facility walk in cooler was broken as well as a reach in freezer and a reach in cooler. COS: Tcs food items were removed from the units and discarded CA: Glynn EH instructed staff to only store foods in the approved cold holding units and to have all the equipment observed to be malfunctioning properly serviced and repaired.