Inspection Violation

Premise Information


	Return to Inspections

Name

BOMBAY GRILLE

Rules Governing Inspection Scores.

Address

8706 PINEVILLE-MATTHEWS RD

Restaurants:


	Select Rules

Day Care and Adult Care:


	Select Rules

City/State/ZIP

CHARLOTTE

28226

Swimming Pool Rules:


	Select Rules

Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


	Select Rules

County

Mecklenburg

Residential Care and Local Confinement:


	Select Rules

Inspection Date

1/29/2018

Final Score @ Grade

NC Department of Environmental Health:


	Website

General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
6	0	Hands clean and properly washed	No	No	Yes	No	No	2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed a food employee turn faucet off with their bare hands after hand washing. CDI by instruction.
8	1	Handwashing sinks, supplied and accessible	No	No	Yes	No	No	5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water drop to 73 degrees F at hand washing sink near grill cooking area. Operator contacted plumber while on-site. VR required to ensure hot water at required temperature. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed stainless steel bowl stored in handwashing sink in ware washing area. CDI, bowl removed form hand sink to provide access.
13	3	Food separated and protected	No	No	Yes	Yes	No	3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed a container of raw chicken stored in contact with container of cooked chicken. Observed raw chicken removed from commercial packaging and stored over fish in walk in freezer. Observed container of lamb stored on chicken in walk in cooler. CDI, foods relocated for proper storage. Observed unwashed produce stored over ready to eat cooked food in walk in unit. cdi, foods relocated for proper storage.
14	1.50	Food-contact surfaces: cleaned and sanitized	No	No	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a bowl and small bowl stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. Improvement made since previous inspection.
21	1.50	Proper date marking and disposition	No	No	Yes	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked chicken with date of preparation of 1/14/18. CDI, operator voluntarily discarded foods.
22	1	Time as a Public Health Control: procedures and records	No	No	Yes	No	No	3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed operator not following TPHC procedures and not identifying when time control begins for foods as required on procedures. CDI by instruction.
39	1	Wiping cloths: properly used and stored	No	No	No	Yes	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored below prep table and on prep table. Maintain wet wiping cloths in sanitizer in between uses.
41	0.50	In-use utensils: properly stored	No	No	No	No	No	3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in hot water at 93 degrees F and 2 bowls used as scoops in food storage containers.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	No	No	4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal pans and containers being wet stacked on storage rack.
45	1	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	No	Yes	4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed light out under hood ventilation system. Observed flip top prep unit not working and operator stated that unit scheduled for repair or replacement. VR required to ensure equipment is working.
46	0	Warewashing facilities: installed, maintained and used; test strips	No	No	No	No	No	4-204.113 Warewashing Machine, Data Plate Operation Specifications - C - Observed hot water not registering 125 degrees F hot water temperature requirements as required on data plate.
48	1	Hot and cold water available; adequate pressure	No	No	No	No	No	5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water below requirements and drop to 74 degrees F at 3 compartment sink and 73 degrees F at hand washing sink. CDI, operator voluntarily closed and contacted plumber while on site. Plumber replaced fuse and hot water maintained at required temperature.
54	1	Meets ventilation and lighting requirements; designated areas used	No	No	No	Yes	No	6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee hat stored on clean single-service articles on rack. 4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed hood system soiled with black residue and in need of cleaning. Repeat.