Bollywood Indian Bistro

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.