BOMBAY DARBAR INDIAN RESTAURANT

Basic - Bowl or other container with no handle used to dispense food. In the bin of rice, a large plastic yogurt container was stored inside and used to dispense the food. The item was removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. On the cook line flip top cooler

Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs in the dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked shrimp (45F); raw fish (46F). Per operator items held in unit approximately 2 hours. No items prepped or portioned today. Operator moved items to walk in to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cart - semosas- cooked potato/peas (74F). Per operator item prepared 1 hour ago. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ

Basic - Ice buildup in walk-in freezer - around door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 94F. Operator removed. Corrected On-Site

Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, lamb (65F - Cooling). Operator stated held overnight in walk in cooler. Not prepared or portioned today. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, lamb (65F - Cooling). Operator stated cooling overnight in walk in cooler. Not prepared or portioned today.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator

Basic - Bowl or other container with no handle used to dispense food. In kitchen by reach in two door cooler, bowl used to dispense flour. Operator removed bowl Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line and prep area by walk in cooler, knives stored between equipment. Operator removed knives Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line, wet wiping cloths stored under cutting boards. Operator removed wet cloths. Corrected On-Site

Basic - Single-service articles improperly stored. In storage area upstairs, to go boxes stored on floor. Operator moved boxes to shelf Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. In storage area upstairs, aluminum containers not stored inverted to protect from contamination. Operator inverted items Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen by prep area and prep sink in back kitchen area. Shrimp and lamb thawing in standing water. Discussed with operator that thawing should be done under cold running water or under refrigeration. Operator moved items to reach in cooler. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken stored over ready to eat lentil and tomatoes. Operator stored all items properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - low boy - sour cream (60-62F); cut cabbage (60-62F). Per operator, items held in this unit overnight. No items prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - low boy - sour cream (60-62F); cut cabbage (60-62F). Per operator, items held in this unit overnight. No items prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Prep area hand sink being used to thaw shrimp. Operator removed items. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls in bulk containers of rice and sugar. Operator removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. By triple sink.

Basic - Ice buildup in walk-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in sink in standing water. Advised operator to thaw under cold running water. Operator moved to prep sink and turned on cold water. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter missing vacuum breaker. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed soup spoons not inverted. Operator inverted. Corrected On-Site

Basic - Ice buildup in reach-in freezer and walk-in freezer.

Basic - Ice scoop handle in contact with ice at bar area. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 88F. Operator placed in clean and sanitize container without water. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve boxes not inverted. Operator inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On top of left fliptop on cook line, Cut tomatoes (64F- Cold Holding); cooked cauliflower (84F - Cold Holding); cooked potatoes (88F - Cold Holding). Per manager items out 1 hr. Manager moved back to walk in cooler to rechill. 2) In left upper fliptop, cut tomatoes (56F - Cold Holding). Container being kept out of cold area of unit. Per manager tomatoes in unit less than 2 hours. Manager moved to walk in cooler to refill. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Ice scoops in hand sink by ice machines. Manager removed scoops and washed. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Empty employee beverage container in 2 door cooler on cook line.Manager removed container. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line at 50ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.Two containers on prep table in corner of kitchen away from cookline. Manager labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - 2nd from left - cooked lamb (50-54F). Per operator items were held in unit overnight. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F and below. See Stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2022-03-24: Cookline - flip top - 2nd from left - no TCS items in unit. Repair service on site. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F and below. Walk in cooler - cooked chicken 37F, cooked lamb 38F. Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-03-24: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-03-04: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - #3 - wings (46-47°F). Observed item in pan on top of pans in upper section of flip top. Per operator item was placed in unit less than an hour ago. Operator moved item to reach in to quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator remade solution - chlorine 100ppm. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table at Cookline. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water at 107F. Advised operator water must be 135F or higher. Operator moved to grill. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by back stairs. Operator posted during inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly. Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2021-07-16: Basic - Ice buildup in walk-in freezer. Warning Time Extended