Gourmet India

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings4
• critical findings3

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Failed findings

• ⚠️Location Accessiblecritical
  Inspector note: Handsink by Dough Station repeatedly blocked.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
• ⚠️Separation/Sanitizer Criteriacritical
  Inspector note: Sanitizer bay of 3bay sinK tested at O ppm for Chlorine.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: Manager (Pic) at time of inspection not performing duties as required as evident on inspection from Violations cited and observations made.Cook reheating two chicken dishes to 138 F and 158 F.CooK who was performing task of reheating food didn't know temperature requirement was 165 F nor did he check a temperature with a metal stern thermometer(Inspector reiterated need to reheat to 165 F and instructed staff to do to).Handsink blocked-repeat Violations. Poor hand washing (None observed) after touching face hair. Wiping hands with Cloth towels-repeat Violation and Sanitizer tested at 0 ppm-repeat violation.
  code M-2-103.11*** · critical food-safety factorstatus: Fail
• ⚠️Clean Cloths Hair Restraint
  Inspector note: Staff not wearing hair restraint while preparing food.
  code 13-2-304/402.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 20, 2009: 4 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.