Indian Entree's

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

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Fried vegetable somosa(109.9F) and lamb(115F).Young female staff explained the water in steam table wasn't hot yet"we just opened"-I explained to her that no food should be put into staem table until water is properly heated.Have CFM train staff.Cooked food sitting above stove on shelf.Temperature was above 140F but storage practice wrong.I explained a few options(create a water bath or in oven on warm) to maintain 140F at all times.Review.
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Clean Cloths Hair Restraint
  Inspector note: Female staff not wearing hair restraint until instructed to do so by manager.
  code 13-2-304/402.11* · lower-severity findingstatus: Pass
• ✓Wiping Cloths Clean Sanitize
  Inspector note: Wiping cloths in bucket under steamtable at 0ppm.Other buckets tested at 50-100ppm(Good).
  code 21-3-304.14* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 26, 2010: 3 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.