Cooked?✓
India Quality
September 27, 2017 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 17 code checks were marked passed.
Checks marked passed
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CoolingcriticalInspector 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
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Hot HoldingcriticalInspector note: Vegetable dumplings at cookline at 95F Must be maintained at 140F or above. Reheated to 170F at time of inspection
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Cold HoldingcriticalInspector 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
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Separation Segregation Cross ContaminationcriticalInspector note: Bucket of raw chicken stored above Ready to Eat foods in walkin- Store foods properly
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Adequate Handwashing/Where/When/HowcriticalInspector note: At time of inspection no evidence of proper handwashing. Observed employees multitasking with gloves. PIC must review proper handwashing precedures with staff
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Food Contact Surfaces CleancriticalInspector 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.
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Location AccessiblecriticalInspector note: Equipment stored in handwash sink in kitchen at cookline- Discontinue
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PIC Performing DutiescriticalInspector note: PIC at establishment not properly monitoring hot holding and cold holding temperatures cooling procedures and cleaning of establishment. PIC must review all procedures
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Food Contact Surfaces CleanInspector note: Interior panel of ice machine with black mold like buildup- Clean with proper frequency
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Inadequate Facilities/Cooling MethodsInspector 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
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PHF's Properly ThawedInspector note: Packaged Haddock on counter defrosting in stagnant water- Follow proper defrosting procedures. Reviewed with PIC
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Food Utensil StorageInspector note: Utensils stored in stagnant water at front bar and in kitchen- Discontinue
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Clean Cloths Hair RestraintInspector 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
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Food Contact Surfaces DesignInspector note: Bowls used as scoops in foods- Discontinue
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Clean Equipment & Utensils StorageInspector note: Equipment stored upright on shelving throughout- Store inverted
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Improper Maintenance of FloorsInspector note: Floors throughout kitchen and lower prep under and around equipment with heavy soils and grease- Clean with proper frequency
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Vents above cookline with heavy soils and grease. Clean with proper frequency Walls and doors in kitchen with dripping grease- Clean
What changed since the previous inspection?
Compared with Fail on September 26, 2017: 17 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.