Cooked?✓
Bani Restaurant
May 19, 2011 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 5 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector 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)
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Food Utensil StorageInspector 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.
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Dishwashng FacilitiesInspector note: The draindboard next to the three compartment sink is worn. Provide a new drainboard that is smooth cleanable and durable.
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Improper Maintenance of FloorsInspector 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.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: The hood vent is due for a cleaning. Have the vent cleaned by a licensed company.
What changed since the previous inspection?
Compared with Fail on May 5, 2011: 5 previous findings did not recur.
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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.