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Tantric India Bistro

February 6, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Adequate Handwashing/Where/When/Howcritical

Inspector note: Employees are wiping their hands on clothes when they should be washing them. Train employees in proper handwashing.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: The final rinse temperature on the high temperature dishwasher is exeeding 220F. Provide proper final rinse of no more than 195F to ensure items are properly cleaned and sanitized.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloths are stored outside of sanitizer. Store properly.
code 21-3-304.14* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: The hot water at the cooking line handsink did not reach 110F. Adjust water temperature.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The hood vent tag shows that it was due for a cleaning in December. Clean hood.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 4, 2008: 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.