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Kashmir Indian Restaurant

December 5, 2016 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 7 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Multiple items stored at right of cookline above 41F. PIC states foods out for less than 1 hour. Cooked chicken 45F garlic and oil 46F cut vegetables. Products must be maintained at 41F or below. Corrected at time of inspection
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Utensil Storage

Inspector note: Large spoons stored in stagnant water at cookline- Discontinue
code 10-3-304.12* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Cardboard used on shelving in kitchen- Discontinue. Surfaces must be smooth durable and cleanable.
code 15-4-202.16* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: No test kit for quats sanitizer at time of inspection- Provide
code 17-4-302.14* · lower-severity findingstatus: Pass
Wash Rinse Water Clean Proper Temperature.

Inspector note: Wash water at 3 bay sink heavily soiled- Change with proper frequency
code 19-4-501.18-.110* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Exteriors of bulk food containers with heavy soils- Clean
code 23-4-602.13* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: Floors of kitchen with heavy soils and debris. Multiple damagedtiles. Clean and repair
code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 14, 2016: 7 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.