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: 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.).
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓PIC Knowledgecritical
  Inspector 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.
  code M-2-102.11*** · critical food-safety factorstatus: Pass
• ✓Non-Compliance w/Employee Health Policycritical
  Inspector 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.
  code M-2-201.11/.14 .15*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 29, 2011: 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.