BOMBAY CLUB RESTAURANT, 815 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 14, 2013 | Routine | 2 | 7 | Details / Comments |
| No violation noted during this evaluation. | Dec 09, 2011 | Follow-up | 0 | 0 | Details / Comments |
May 14, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) No handwashing signage at handwashing sink. - Proper date marking & disposition
Food prepared on premises not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Improper thawing. (Corrected On Site) - Thermometers provided & accurate
Thermometers not provided in all refrigerations. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on dry food storage containers and plastic bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed employee wearing jewerly (watch). (Corrected On Site) - Personal cleanliness
Observed employees not wearing hair restraints. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace cutting boards where needed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Door on ice machine is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Nilesh Singhvi FS#45503 expire 10-21-13.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Rice | 175.0F |
| Lentils | 165.0F |
| Mixed Vegetables | 168.0F |
| Lamb | 180.0F |
| Crab meat | 40.0F |
| Spinach | 154.0F |
| Pork | 157.0F |
| Shrimp raw | 28.0F |
| Chicken | 38.0F |
| Rice | 40.0F |
| (Salad Prep Unit) | 41.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 40.0F |
| Hot Water | 118.0F |
Dec 09, 2011 (Follow-up)
Comments:ALL 5 DAY CRITICAL VIOLATIONS CORRECTED
45.-1502.1 REINSPECTION REAR PREP LINE CUTTING BOARD, DEEP CREVICES PRESENT, ALL OTHER CUTTING BOARDS IN GOOD REPAIR, REINSPECT AT THE TIME OF THE NEXT SCHEDULED ROUTINE INSPECTION.
ALL 45 DAY NON-CRITICAL VIOLATIONS CORRECTED EXCEPT:
53.-3200.1 MOPSINK, COFFE/TEA STATION TABLE AND KITCHEN HANDSINK NOT PROPERLY SEALED TO THE WALLS.
53.-3205.1 MOPRACK NOT PROVIDED
PROPER COOLING AND COOLING METHODS OBSERVED DURING THE INSPECTION LOCATED IN THE WALK-IN COOLER
PREPARED 12/09/2011, CAULIFLOWER 41.6F
VEGETABLE SAMOSAS-37.1
SPINACH-35.4
31.-1800.1 COOK LINE UPRIGHT REFRIGERATION UNIT REPLACED, UNIT MAINTAINING NORMAL TEMPERATURES AT CALL 41.3F.
2.-300.1 OBSERVED SIGNED EMPLOYEE HEALTH POLICY FORMS KEPT ON FILE DURING THE INSPECTION.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| (Refrigerator - walk-in) | 34.7F |
| (Freezer - walk-in) | -1.0F |
| (Refrigerator - reach-in) | 41.7F |
| (Refrigerator - reach-in) | 32.5F |
| (Refrigerator - reach-in) | 31.0F |
| Lamb (Steam Table) (Hot Holding) | 161.0F |
| Chicken curried (Steam Table) (Hot Holding) | 159.0F |
| Lamb (Oven) (Cooking) | 188.3F |
| (Refrigerator - drawer) | -3.3F |
| (Refrigerator - beverage) | 39.1F |
| (Refrigerator - beverage) | 41.0F |
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