- Basic - Food debris accumulated on kitchen floor. Under three compartment sink
- Basic - Hole in ceiling. Above microwave.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping bed and two persons (not employees) observed in dry storeroom. No self-closing door between sleeping quarters and kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork (less than 30 minutes per operator)
- Basic - Soil residue build-up on nonfood-contact surface. Outer surfaces of cooler - cookline. Cookline shelving used to store take out containers. Cookline cart. Food containers in reach in freezer **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Warewashing area and kitchen
- Basic - Working containers of food removed from original container not identified by common name. Sugar and spices - cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Curry sauce45° (made previous day) contains cooked onions.
- High Priority - Vacuum breaker missing at hose bibb. Next to mop sink - green hose attached.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked food in reach in cooler held two days
- Intermediate - Spray bottle containing toxic substance not labeled. By three compartment sink
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. FOOD DEBRIS AND UNCOOKED RICE IN COOK LINE HANDWASH SINK
- Basic - Case/container/bag of food stored on floor in kitchen. CASES OF VEGETABLES
- Basic - Employee with no hair restraint while engaging in food preparation. COOK **Corrected On-Site** **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. ALL
- Basic - Food stored in holding unit not covered. CHICKEN IN REACH IN FREEZER
- Basic - Mop/service sink in disrepair. MOVED MOP SINK AND IT IS NOT YET OPERATIONAL
- Basic - No handwashing sign provided at a hand sink used by food employees. MEN'S BATHROOM
- Basic - Raw animal food stored above unwashed produce. RAW SHELL EGGS ON UNWASHED VEGETABLES **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. CUT LETTUCE AND CUT TOMATOES 56-61F
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. REACH IN COOLER AND REACH IN FREEZER
- Intermediate - No soap provided at handwash sink. COOK LINE
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SAMOSAS **Repeat Violation**
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. cook
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. MEAT IN REACH IN COOLER
- Basic - Wall soiled with accumulated food debris. BY 3 COMPARTMENT SINK
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. CUT TOMATOES 71F, CUT LETTUCE 76F. RECOMENDED TPHC. EMAILED FORM TO OPERATOR
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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5/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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