Bani Restaurant

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings1

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: The rice and other items in the hot holding cabinet are around 120F. Store all hot items at 140F or above. (The employees did not turn on the bottom of the cabinet in the morning. All items were reheated and the cabinet was turned to the high setting)
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Food Utensil Storage
  Inspector note: The utensils used to serve food on the hot lines are stored in stagnant water. Store utensils properly either; in hot water that is kept above 140F in cold running water on a clean and dry surface or the utensil can be stored in the product.
  code 10-3-304.12* · lower-severity findingstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: The draindboard next to the three compartment sink is worn. Provide a new drainboard that is smooth cleanable and durable.
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail
• ⚠️Improper Maintenance of Floors
  Inspector note: The floors in the kitchen are uneven and a there are crumbs that collect where the type of flooring changes. Level the floors and keep the area free from crumbs by cleaning often.
  code 36-6-501.11-.12* · lower-severity findingstatus: Fail
• 🧹premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: The hood vent is due for a cleaning. Have the vent cleaned by a licensed company.
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 18, 2010: 5 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.