Bombay Palace

The restaurant did not properly store food in a way that prevents contamination or spoilage.

The restaurant did not properly clean and maintain surfaces that touch food.

The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.

The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.

The restaurant did not maintain adequate cleanliness and organization standards during the inspection.

The restaurant must have at least one staff member with current food safety certification present whenever the restaurant is open.