✓

Gourmet India

October 26, 2009 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 2 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on October 20, 2009: 2 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.