Bombay House

Inspector's notes

Observed daal makhni (cooked lentils), vegetable pakoda (fried vegetable), paneer masala, gajar halwa (cooked carrots) and panjabi kadhi (cooked gravy) at 119 F - 125 F. Per PIC, foods had been made an hour prior. Informed PIC that all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked foods in walk in with incorrect dates. PIC mentioned foods are usually cooked and discarded after 3 days. Foods to note with incorrect dates/without dates marked were cooked chicken, cooked potatoes, vegetable pakoda (fried vegetables), mango lassi, and cooked cauliflower. PIC had properly date marked foods at time of inspection. Informed PIC that RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection. *** 3rd Consecutive Violation ***

Inspector's notes

Observed boxes of marinated raw chicken and container of blended garlic on floor of walk in. Informed PIC that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC had relocated food at time of inspection. Corrective Action: Corrected at time of inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Observed boxes of marinated raw chicken and cooked chicken (chicken tikka) on the floor of walk in. Informed PIC that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC had relocated food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prepped and cooked foods in walk in with incorrect dates. PIC mentioned foods are usually cooked and discarded after 3 days. Cooked spinach (palak) was found with prep date of 5/29. Informed PIC that RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Other foods to note with incorrect dates/without dates marked were chicken tikka gravy, goat curry, chicken curry, yogurt and mango lassi. PIC had properly date marked foods at time of inspection. Corrective Action: Corrected at time of inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Observed metal bowls and plastic single use containers being used as scoops in walk in as well as dry storage. Ice scoop was found sitting in contact with ice in ice tray under soda dispenser. Advised PIC If utensils are stored in food, the handles must be stored above the surface of the food. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked garbanzo bean curry and chicken tikka masala with internal temperatures ranging 48*F-50*F. PIC stated that these foods had been cooling since the night prior. Informed PIC that these foods did not meet cooling parameters and need to be discarded. PIC discarded all improperly cooled food at time of inspection. Food was embargoed. Provided cooling guidance document via email. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection ***** 2nd Consecutive Violation *****.

Inspector's notes

Observed prepped and cooked food items in the walk-in refrigerator missing dates marks. No prepared or commercially packaged open TCS foods were date marked. These foods included but were not limited to tempura fried vegetables, cooked chicken, various cooked curries, cooked potato patties, and various lassi. PIC informed that these foods were prepped one to two days prior to inspections. PIC was able to distinguish which foods were made on what day. Informed PIC that all prepped/cooked TCS foods need to be date marked within 24 hours and sod or discarded after 7 days (day one being the day it was made). PIC date marked all undated TCS foods at time of inspection. Provided date marking handout via email. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large deep containers of tomato sauce cooling near the bottom of the walk-in with an internal temperature 61 degrees. Per PIC, the tomato sauce was made about 3 hours prior to inspection. Informed PIC that food items that are cooling need to be cooled in containers that are less than four inches deep and at the top of the refrigerator where it can get the coolest air. The sauce was separated into shallow pans and placed higher in the walk-in to allow for proper cooling a time of inspection. Provided cooling methods document via email. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bowls of pan poori, papadi chaat, cholley bhature, chana masala, pav bhaji, and various sauces displayed for consumer self without any lids or sneeze guards to protect the foods from contamination from the consumer. PIC stated that the tables that are missing protection are only put out on Fridays. Informed PIC that whenever food is displayed for consumer self-service, there needs to be a means of protection such as sneeze guards or self-closing lids. Contact inspector by 9/22/2025 in regard to discontinuing the additional service on Fridays or providing protection for the foods. Food for self-service of the consumer must be protected by packaging, counter service line, sneeze guards, display case or other effective means. Corrective Action: Correct prior to re-inspection on 9/22/2025. 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed containers of cooked chicken and raw chicken stored on the floor of the walk-in. Informed PIC that food must be stored at least six inches off of the ground at all times to prevent contamination from the premise. PIC instructed employee to relocate the containers of chicken from the floor. All food was stored at least six inches off of the floor at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed containers of cooked mashed vegetables, cooked chicken curry, and cooked chicken that were cooked the day prior with internal temperatures ranging 48*F-58*F. Observed the chicken being cooled on the floor and the other items on low shelves in deep metal containers. Discussed with PIC that TCS foods that are cooling need to be cooled in pans shallower than four inches and must be cooled on the top-level shelves. Informed PIC that these products did not meet the cooling parameters and need to be discarded. PIC discarded all improperly cooled items at time of inspection. These items were embargoed. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of cooked chicken and raw chicken stored on the floor of the walk-in. Informed PIC that food must be stored at least six inches off of the ground at all times to prevent contamination from the premise. PIC instructed employee to relocate the containers of chicken from the floor. All food was stored at least six inches off of the floor at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken and raw marinated chicken stored directly in plastic to go bags in the reach in freezer. Informed PIC that all food must be stored in food grade bags. Instructed PIC to remove the chicken from the bags at time of inspection and place them into food grade container. PIC removed the chicken from the to-go bags and placed them in metal containers at time of inspection. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a build-up of food residue on the edges and underneath sides of the shelving in the walk-in refrigerator. Informed PIC that the shelving needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of food residue and soils. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.