BOMBAY KITCHEN

In-use utensils: properly stored — Inspector Note: Observed containers of sugar and flour with handles stored directly in food. CA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC removed the scoops and placed in the 3 compartment sink to be washed, rinsed and sanitized.

Nonfood-contact surfaces clean — Inspector Note: Observed the storage racks in the walk in cooler with an accumulation of dust, dirt, food debris. CA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to increase the cleaning frequency to the equipment from accumulating food debris.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Food stored covered — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Proper date marking and disposition — Inspector Note: 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.