Bamba Cuisine

4 findings recorded on Jul 21, 2026. 1 marked corrected on site.

1. Repeat violationItem 6-2 ↗

   Date marking and disposition

   Observed failure to date mark ready-to-eat food items in reach in cooler (rice, cooked chicken, etc). 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed failure to date mark ready-to-eat food items in reach in cooler (rice, cooked chicken, etc). 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC advised to date mark food items with day that they were prepped inside facility. Repeat Violation. Correct By: 07/31/2026

   Official report · Item 6-2 ↗

   Correction status not recorded

   Correct by Jul 31, 2026

2. Violation recordedItem 11C ↗

   Thawing methods

   Observed failure to use proper thawing method for bag of oxtail in meat prep sink. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   Observed failure to use proper thawing method for bag of oxtail in meat prep sink. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; PIC turned on running water. Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

3. Violation recordedItem 13A ↗

   Required permits and notices

   Observed failure to post the most recent inspection report in public view inside facility. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1.

   Inspector’s full note

   Inspection item: Posted: Permit/Inspection/Choking Poster/Handwashing

   Code 511-6-1.02(1)(d)

   Observed failure to post the most recent inspection report in public view inside facility. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.C PIC advised to print and post the inspection from today. New Violation. Correct By: 07/31/2026

   Official report · Item 13A ↗

   Correction status not recorded

   Correct by Jul 31, 2026

Correction status comes from the dated report. Later changes may not be recorded here.