Cooked?✕
Bukhara Indian Bistro
April 29, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings8
- critical findings5
Failed findings
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Cold HoldingcriticalInspector note: The refrigerator in the front is running at 45F cheese 50F + yogurt 48F. Provide proper cold holding of 41F or below. The flip-top unit next to the cooking line is too warm the mixed vegetables are 56 the marsala sauce is 55F and the heavy cream is 52F. Provide proper cold holding of 41F or below. (All items in both refrigerators were voluntarily discarded)
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Good Hygienic PracticescriticalInspector note: Employees in the prep area were eating. Provide good hygienic practices to prevent contamination of food products. Employees were going from task to task without washing their hands. Make sure that employees are trained by the PIC and are washing their hands when necessary.
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Separation/Sanitizer CriteriacriticalInspector note: The sanitizer buckets were setup with 400 ppm quats. Provide proper sanitizer level of 200 ppm.
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PIC Performing DutiescriticalInspector note: The certified managers are not performing their duties a few refrigerators are running over 41F. The sanitizer is setup with more than 400 ppm and employees are eating in the prep area. The managers need to do daily checks and verify that the refrigeration is working that warewashing is setup properly and that employees are following good hygienic practices.
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Non-Compliance w/Employee Health PolicycriticalInspector note: Employees did not answer all the points of the employee illness policy. A handout was left explaining the policy. Left "Food Safety is Everybody's Business and Spanish Food Safety handouts"
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Food ProtectionInspector note: Dirty dishes are soaking in the vegetable prep sink. Provide a separate area to do this that is not in the food prep area.
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Non-Food Contact Surfaces CleanInspector note: Refrigerators and other surfaces throughout the establishment are soiled with food debris. Clean to remove.
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Single Service Articles Stored DispensedInspector note: The take out containers are stored in a soiled cardboard box. Provide a stoprage container that is smooth cleanable and durable.
What changed since the previous inspection?
Compared with Pass on April 5, 2011: 8 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.