Bombay House

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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