Inspection Report

Business Name
Bombay House

Business Address
1801 E BASELINE RD TEMPE AZ 85283

Permit Number
FD2406338

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/1/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.

Addl 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.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

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.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe

Addl 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.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl 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.

Comments/Details

No County legal action will result from this inspection.
1. Discussed with PIC that utensils must not be placed on tables with no customer. Discussed that the utensils must be wrapped so that they are protected at the table, or they can be brought when the customer sits down. 2. Discussed getting spoons or ladles for the sauces and various food products that require scooping. Discussed not leaving bowls or handles where hand contact has occurred inside the food products with PIC.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.