India Quality

September 26, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings17
critical findings8

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Failed findings

Coolingcritical

Inspector note: Large containers of of onion gravy cooked on 09/25/17 per PIC at 57F/ 59F. Establishment must ensure products are being properly cooled. Discontinue cooling in large 20 quart plastic containers. Voluntarily discarded by PIC at time of inspection. At time of inspection additional buckets prepared less than 2 hours prior to inspection removed from buckets and placed in shallow metal pans placed in ice bath. Reviewed all procedures for requirements for cooling with PIC
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Hot Holdingcritical

Inspector note: Vegetable dumplings at cookline at 95F Must be maintained at 140F or above. Reheated to 170F at time of inspection
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Numerous product in flip top refrigeration unit at above 41F. Cooked chicken 46F Cooked spinach 47F. Per PIC removed from walkin less than 3 hours prior to inspection and placed in unit. At time of inspection removed from unit and placed back in walkin at 38F. Products in refrigeration overnight removed at voluntarily discarded by PIC. Lentils- 8 cups 58F Cooked Goat- 6 cups 57F
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Bucket of raw chicken stored above Ready to Eat foods in walkin- Store foods properly
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: At time of inspection no evidence of proper handwashing. Observed employees multitasking with gloves. PIC must review proper handwashing precedures with staff
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Large slicer stored soiled on shelf in lower prep. Slicer stored soiled on magnetic strip in prep. Wash/ rinse/ sanitize equipment with proper frequency.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Equipment stored in handwash sink in kitchen at cookline- Discontinue
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC at establishment not properly monitoring hot holding and cold holding temperatures cooling procedures and cleaning of establishment. PIC must review all procedures
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Interior panel of ice machine with black mold like buildup- Clean with proper frequency
code 22-4-601/602.11** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Refrigeration unit at cookline at 58F. Make proper repairs to ensure unit is maintained at 41F or below. Unit one of only 2 units at cookline. Second unit at 40F
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
PHF's Properly Thawed

Inspector note: Packaged Haddock on counter defrosting in stagnant water- Follow proper defrosting procedures. Reviewed with PIC
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Utensils stored in stagnant water at front bar and in kitchen- Discontinue
code 10-3-304.12* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Employees at time of inspection with no hair restraints- Corrected at time of inspection Employees in kitchen with heavy encrusted soils on clothing- Ensure employees wear clean outer clothing
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Bowls used as scoops in foods- Discontinue
code 14-4-202.11* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Equipment stored upright on shelving throughout- Store inverted
code 24-4-903.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floors throughout kitchen and lower prep under and around equipment with heavy soils and grease- Clean with proper frequency
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: Vents above cookline with heavy soils and grease. Clean with proper frequency Walls and doors in kitchen with dripping grease- Clean
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 4, 2016: 17 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.