- Critical - Certified Food Manager unable to answer basic Food Code questions. (Big 5 foodborne illnesses).
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. MUST USE TRIPLE SINK TO SANTIZE DISHES UNTIL DISHMACHINE IS REPAIRED.
- Critical - Hot water not provided/shut off at employee hand wash sink. Water Heater Off. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign, soap, or paper towels provided at a handsink in server area used by food employees.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - No thermometer provided to measure temperature of food product.
- Plumbing system improperly repaired at handsink in cooking area.
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1/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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