Himayalan Bistro

May 4, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings14
critical findings4

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Failed findings

Cold Holdingcritical

Inspector note: Cold holding between 44F and 49F at cold buffet table. Monitor to keep below 41F at all time. PIC added more ice.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw uncover container of chicken stored above veg and cooked fish. Discontinue and store properly as discussed.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Medicines FirstAid Storagecritical

Inspector note: Discontinue to store medicines in kitchen area. Store properly. PIC removed and will review with staff when comes in to work...
code 41-7-207-09.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC need to work with staff on proper cleaning of location. Proper store of food. Proper storage containers or food grade bags. Cold holding needs to be monitored at buffet line.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Can opener visibly soiled with dry food. Clean to remove. Clean equipment on shelves with dry food stuck to them. Remove from shelves and wash and sanitize. Shelves need to be cleaned.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Container Labels

Inspector note: Provide labels for all bulk food containers on cook line.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Milk crate filled with cut onions. Discontinue to store on the floor and old milk crate. Discontinur to store food in store shopping bags in freezer. Must use a food grade bag. Open bags in freezer. Discontinue and monitor so food will not get freezer burn. Provide covers for food in storeage. PIC stated that food was cooling from yesterday. Monitor and cover when cooled to 41F.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Discontinue to store knives between equipment on cook line. Monitor and store properly.
code 10-3-304.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Replace or clean to remove deep dark stains on any cutting boards on cook line.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Replace caulking around three bay sink. Visible soiled with grime dry food and black mold.
code 15-4-202.16* · lower-severity findingstatus: Fail
Three Compartment Sink

Inspector note: Provide an area to store soiled equipment. At this time found soiled equipment in all three bays on small carts and floor. Discontinue.
code 16-4-301.12* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean all shelves in kitchen warewashing area inside walk ins and in refrigerators. Clean exterior of equipment (dishwasher microway refrigerators). Clean interior of freezers in basement. Build up of ice and dry food.
code 23-4-602.13* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Clean floor in walk in under and behind cooking equipment warewashing equipment and prep tables. Clean stairs to basement.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean walls in walk in all of the kitchen and warewashing area of dry food and dust. Repair and paint and peeling paint on walls or attached equipment. Clean hood filters of grease build up.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 25, 2014: 14 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.