Cooked?✓
Kashmir Indian Restaurant
November 20, 2012 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 14 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Provide proper hot holding for all PHF's. (Cooked Rice in crock pot - 158F.) Owner states that rice was leftover from last night. Owner voluntarily discarded on site the leftover rice. A new batch of rice was cooked on site.
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Cold HoldingcriticalInspector note: Provide proper cold holding temperatures to all PHF'S. Beef - 48.7F Vegetable Sautee' - 53.1F. Properly cold hold all PHF's at 41F or below at all times.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Provide proper handwashing practices and procedures all food handlers. Properly review all handwashing policies with food prep employees.
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Good Hygienic PracticescriticalInspector note: Observed employees rinsing hands in 3 compartment sink without soap. Observed employees wiping hands on face and not washing hands.
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Separation/Sanitizer CriteriacriticalInspector note: Quaternary Ammonium sanitizer was measured with PH strips at 100ppm. Manufacturers specifications call for 200ppm. Observed miscellaneous toxic chemicals being stored above food prep tables and on shelving where food is stored. (WD40 and Oven Cleaners)
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Person in charge AssignedcriticalInspector note: Owner/Operator at time of inspection was not Serve Safe certified and was not certified food allergen trained. Please have owners/PIC's become Serve Safe certified and Certified food allergen trained.
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PIC Performing DutiescriticalInspector note: PIC was not performing duties as required according to 1999 Federal food code and 105CMR 590:00.
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Non-Compliance w/Employee Health PolicycriticalInspector note: PIC must review all employee health policies and procedures and review with mangement and staff.
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Food Contact Surfaces CleanInspector note: Observed soiled and stained cutting boards in kitchen. Observed soiled cutting knives used in preparation in kitchen. Proeprly clean interior of all ovens and all shelving and tables throughout kitchen and bar area's.
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Cross Connection Back Siphonage BackflowInspector note: Provide proper backflow preventer for hose connection at rice prep area in cooling station/room area. Provide proper documentation for backflow preventers at all sinks.
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Wiping Cloths Clean SanitizeInspector note: Properly store all wiping cloths in a 200ppm sanitizing solution. Properly review all policies and procedures for use of wiping cloths in kitchen.
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Clean Equipment & Utensils StorageInspector note: Do not store cutting knives between equipment and tables in kitchen area.
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Hand Cleaner Drying Tissue SignageInspector note: Provide proper liquid handsoap for handsink in cooling/prep room kitchen.
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Outside Storage Improperly MaintainedInspector note: Properly clean all outside grounds area's around dumpsters and grease rendering containers. Observed soiled linens being stored outside rear of establishment. These items must be stored inside. Observed clean equipment being stored outside. These items should be stored inside.
What changed since the previous inspection?
Compared with Fail on November 13, 2012: 14 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.