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Bombay Curry Restaurant, located at 3892 Bloomfield Village Dr in Macon, received a score of 65 points out of a possible 100 points during their 11/19/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2B – certified food protection manager
511-6-1.03(3)(b) – certification requirements/exemptions (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed facility without CFSM certification available for any employee per PIC he took test last month but failed and is scheduled to take exam next week. Violation: at least one employee with supervisory and management authority shall be a CFSM. CA: obtain CFSM by 01/19/25
Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed handwashing sink in kitchen by backdoor without soap. Violation: each handwashing sink or group of sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap. CA: PIC brought soap.
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: EHS observed kitchen hand sink with out hand drying provisions. Violation: hand sinks shall have disposable towels, continuous towel dispenser, or air drying device heated or air knife. CA: PIC brought hand drying provision in disposable towels.
Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed mold like build up on ice machine baffle. Violation: equipment food contact surfaces shall be clean to sight and touch. CA: Dispose of ice and clean and sanitize ice machine.
Violation #5:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed cooked chicken in reach in cooler stored above required 41F. Violation: TCS foods cold holding shall be maintained at 41F or below. CA: reach in cooler is designed for drinks and was overfull with pans. EHS had PIC remove some of pans and place in other Reach in coolers.
Violation #6:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed cooked chicken, vegetables, lamb either date marked incorrectly or not date marked at all. Violation: ready to eat TCS shall be date marked if held for more than 24 hours and can be held for no longer than 7 days. CA: EHS had PIC discard mismarked or unmarked items.
Violation #7:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed facility thawing frozen coat in meat prep sink in standing water. Violation: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. CA: EHS explained to PIC thawing methods that are approved.
Violation #8:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(6)(r) – single-service/single-use articles, use limitations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed single use containers being used to store working supplies of dry goods. Violation: single use items may not be reused. CA: dispose of single use containers and store supplies in reusable containers.
Violation #9:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed facility without chlorine test strips for chlorine sanitizers. Violation: sanitizing solutions must be tested with test kit or approved device. CA: EHS provided facility with some test strips until could obtain more.
Violation #10:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed spray nozzle for 3C sink leaking. Violation: Plumbing system shall be maintained in good repair. CA: repair or replace nozzle.
Violation #11:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed active roof/ceiling leak in kitchen not affecting food prep or storage areas. Violation: physical facilities shall be maintained in good repair and clean. CA: have leak repaired.
Additional remarks:
permit and inspection posted
employee health forms available and presented
bodily fluid kit available
pest control provided by Rocket Pest Control last service 11/18/24