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Mumbai Spice

July 22, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings10
critical findings4

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Failed findings

Cold Holdingcritical

Inspector note: Cooked chicken cooked less than 2 hours prior in basket of fryolator used as neede. Discontinue and properly cool and maintain refrigerated at 41F or below. Removed by PIC placed in shallow pan and placed in refrigeration
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Dented cans of food stored withcans to be used for service. Provide seperate area for damaged products to be returned or discarded.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Observed employee place hands in water with raw chicken and then return to grill line to prepare food without washing hands. Review handwashing procedures with all employees. Employee instructed to wash hands before preparing food.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: CFPM at establishment must review and properly monitor employee handwashing hot/cold holding and warewashing procedures.
code M-2-103.11*** · critical food-safety factorstatus: Fail
PHF's Properly Thawed

Inspector note: Multiple containers of frozen meat on shelf below prep table. Ensure foods are properly defrosted.
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Large bags of onions stored on floor next to ice machine. Large containers of food stored on floor of walkin. Must be stored protected a minimum of 6" off of floor.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Handling of Food & Ice

Inspector note: Observed multiple employees using bare hands to take food from lift top bsandwich unit to be placed in pan to cook. Discontinue and provide proper utensils to dispense foods.
code 09-3-301.11(C)* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: Observed employee washing dishes at sanitizing bay of sink. Follow proper wash/ rinse/ sanitize procedures as labeled in warewashing area to reduce contamination of dry storage area. Corrected at time of inspection.
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Observed sponges being used at 3 bay sink- Discontinue
code 21-3-304.14* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Hole in floor at warewashing where pipe no longer in use was removed- Make proper repairs to close hole.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 2, 2015: 10 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.