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Indian Entree's
March 29, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings3
- critical findings3
Failed findings
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Hot HoldingcriticalInspector note: Samosa(120F) vegetarian marsala(122F) Thai chicken at 115F rice in steam table at 136.2F-Rice in rice cooker/warmer at 150F).PIC asking Inspector what temperature does hot food need to be held at.PIC explains that rice can't be held at 140F(or higher) because it gets to hard(need to utilize proper equipment and review required Codes so that PIC won't ask but be able to explain required Controls.).
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PIC KnowledgecriticalInspector note: PIC/CFM interviewed couldn't explain time/temperature controls for cooling or reheating.They also had questions on what temperature hot foods are required to be held at.Sanitizer in bucket tested at below the minimum of 50ppm for chlorine and the CFM stated but he could smell the bleach even though his test indicated a result lower than 50ppm.
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Non-Compliance w/Employee Health PolicycriticalInspector note: PIC/CFM onsite unable to explain any portion of Reporting Agreement/health Policy.Review and again it is recommended to post info. to help aide staff in remembering required Code.
What changed since the previous inspection?
Compared with Pass on July 27, 2010: 3 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.