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
9/19/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 20

Repeat Violation

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 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. Corrective Action: Corrected at time of inspection ***** 2nd Consecutive Violation *****.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl 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. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 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. Corrective Action: Corrected at time of inspection.

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

PRIORITY VIOLATION-3-306.11 - Priority: Food Display-Preventing Contamination by Consumers. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl 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. Corrective Action: Correct prior to re-inspection on 9/22/2025.

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. ***** 2nd Consecutive Violation *****

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
1. Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. A walk-in refrigerator has been installed where a storage room used to be located since last routine inspection. Please submit an application, supporting documentation, and fees within 5 business days or legal action may result pursuant to MCEHC Chapter 1, Regulation 4(e). Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.
2. Observed the establishment operating above and beyond their Class 4 E&D permit. Owner stated that they cater public events where they bring food cooked at the E&D and serve it offsite at event. PIC states they also operate at private events where food is cooked at the E&D, delivered, and set up with sternos and chaffing dishes, which are later picked up by the establishment. Please submit for a food catering permit within 5 business days, instructions have been provided via email. Contact inspector within 5 business days if you have decided to discontinue catering.
3. Discussed with PIC that a vomit and diarrheal clean up procedure needs to be maintained onsite at all times. Provided procedure via email. 4. Discussed with PIC that food contact surfaces must be smooth, easily cleanable, and non-absorbent. 5. Discussed time as a public health control procedures and requirements.

"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.