🚨 Recent Restaurant Closures 🚨
Home › India Quality › Inspection

India Quality

FAIL

Friday, January 7, 2022 at 7:29 PM

Address
484 COMMONWEALTH AV
Boston, MA 02215
Category
FT
Violations
15 total
⚠️ 2 critical
⚠ 7 major
Facility History
107 inspections
50 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.14-P

When to Wash (P)

Observed employees entering kitchen and begin food prep without washing hands

Why This Matters

ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.

Code Requirements

Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-501.16-P

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Numerous foods in ambient temperatures on counter in kitchen.Products include cooked onions/oil Cooked chopped chicken and cooked potato products at temperatures of 58F-70F. Reviewed with PIC procedures for cold holding. Per the PIC products were on counter for less than 1 hour. Products were placed in metal pans and placed in the walkin at 38F to properly cool

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.002(D)/2-103.11-PF

(A)-(P) Person-In-Charge-Duties (Pf)

Priority violations noted on inspection report CFPM must foolow cleaning schedule for establishment Multiple products held on counters in ambient temperatures- Corrections made at the time of the inspection

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.003/3-501.17-PF

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Numerous containers of prepared Ready to Eat Foods in refrigeration and in walkin with no labeling- production/discard dates Reviewed Datemarking requirements with CFPM

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.004/4-601.11-PF

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Heavily soiled equipment in prep area and in main kitchen- Clean equipment with proper frequency Interior of ice machine in lower level with heavy buildup-

Why This Matters

Improper equipment maintenance can harbor bacteria and contaminate food

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.005/5-204.11-PF

Handwashing Sinks-Location and Placement (Pf)

Equipment in handwash sink in kitchen- Discontinue

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.006/6-301.12-PF

Hand Drying Provision (Pf)

No paper towels at handwash sink- Corrected

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
⚠ MAJOR 590.006/6-404.11-PF

Segregation and Location-Distressed Merchandise (Pf)

Numerous heavily dented cans on storage shelves in lower level Reviewed with CFPM- Provide area for damaged products to be returned or discarded

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
⚠ MAJOR 590.006/6-501.111-PF

Controlling Pests (Pf)

Rodent droppings noted in lower level storage. Numerous large rodent taps located throughout- Provide updated detailed pest control report

Why This Matters

SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.

Code Requirements

IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.002/2-304.11-C

Clean Condition-Outer Clothing (C)

Numerous employees in kitchen area with heavily soiled uniforms

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
• MINOR 590.002/2-402.11-C

Effectiveness-Hair Restraints (C)

All of the employees working in prep and kitchen areas with no hair restraints- Provide

Why This Matters

CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.

Code Requirements

All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
• MINOR 590.003/3-304.12-C

In-Use Utensils Between-Use Storage (C)

Utensils in large pot of stagnant water- Discontinue

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.14-C

Wiping Cloths Use Limitation (C)

Numerous soiled wiping cloths on counters throughout- Maintain in sanitizer solution

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-501.12-C

Cutting Surfaces (C)

Cutting boards in kitchen and prep areas with heavy black buildup and heavily scored- Refinish or replace

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-602.13-C

Nonfood Contact Surfaces (C)

Numerous areas of the establishment with heavy encrusted soils and grease. Areas include but not limited to: Interiors and exteriors of refrigeration including handles Floors under and behing equipment- Heavy grease buildup below cookline Walls of kitchen with heavy grease and carbon buildup Stove top with soils and debris Doors of kitchen and to rear of establishment Clean all areas and maintain proper cleaning schedule

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
View Facility Profile →

Tags

📍 Fenway 🚇 Kenmore Square (Green Line) ⚠️ Rodent Activity ⚠️ Pest Control ⚠️ Temperature Control ⚠️ Handwashing ⚠️ Hair Restraints ⚠️ Floor Maintenance ⚠️ Wall and Ceiling Issues ⚠️ Surface Cleanliness ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Labels ⚠️ Waste Disposal
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department