Gourmet India

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings2
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Cooked vegetable at 120F(Other product temperatured at 140F)Need to review all procedures for consistency.Most foods temperatured at 140F or above.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Cooked vegetable temperatured at 47F(other product tested was at 42F)Need to review practices for consistency.Cooked chicken temperatured at 47F 50F(other product temp'd at 43F).Need to review procedures for consistency.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 4, 2009: 2 findings appeared for the first time.

Browse this restaurant's inspections

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.