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J.M.P. Fine Indian Cuisine
April 9, 2014 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings5
- critical findings1
Failed findings
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CoolingcriticalInspector note: The potatoes cooked the previous day and cooling at room temperature are still 74F. Provide proper cooling methods to be sure that phf's cool from 140F to 70F in two hours and then from 70"F to 41F in an additional four hours. (The 30 pounds of potatoes were denatured with bleach and dumped in the dumpster)
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Food ProtectionInspector note: Items inside the reach-ins are stacked on top of each other and there are items that are uncovered. Cover items and keep them protected during storage. The establishment has a complicated menu with a large amount of items cooked in advance cooled and then reheated to order. There is no walk-in cooler at the establishment they need to make sure that items can be cooled and stored properly or limit the menu.
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Non-Food Contact Surfaces CleanInspector note: Handsink fixtures and refrigerator interiors are soiled with food debris. Clean to remove. There is duct tape and aluminum foil covering some pieces of equipment. Remove to provide a smooth cleanable durable surface.
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Hand Cleaner Drying Tissue SignageInspector note: There is no soap or paper towels in the front handsink. Provide.
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Premises MaintainedInspector note: The area is overcrowded. Remove all unecessary items.
What changed since the previous inspection?
Compared with Pass on March 26, 2013: 5 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.