✓

Chili Duck

August 11, 2015 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 10 code checks were marked passed.

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Checks marked passed

Coolingcritical

Inspector note: Fried noodles prepared since and wrapped with plastic at 11:30am (per PIC) registered 127F at 01:55pm. PIC voluntarily discarded the noodles out of temperature. Boiled rice placed in deep plastic container registered 120F. PIC stated that is placed for cold holding 10 mins ago. PIC moved it to a shallower metal pan placed it under ice bath. Cool properly as required by Food Code 1) From 140F to 70F within two hours and 2)From 70F to 41F within 4 hours.
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Refrigerator Unit next to the cooking line-Raw Beef 48F Raw Shrimp 52F-Unit 49F. PIC placed ice and removed foods out of temperature to the walk-in. Maintain all PHFs at 41F or under. Several sliced vegetable products stored in room temperature- Sliced carrots Bokchoi 78F lettuce 78F. Store on ice or inside a refrigerated unit to ensure they are maintained at 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Low Temp Dish Machine- Initially registered less than 50ppm of chlorine sanitizer. After primed it registered 50ppm. Test properly to ensure sanitizer levels of chlorine 50-100ppm are achieved.
code 20-4-703.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Re-train staff with regard to proper cooling cold holding and warewashing.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: Noodles being cooled at room temperature wrapped up with plastic Rice being cooled inside deep plastic container. Cool using proper containers and methods.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Contact Surfaces Design

Inspector note: Rice being dispensed with plastic cups in addition to handled scoop. Discontinue. Use handled scoop only.
code 14-4-202.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Refrigerating unit next to the cooking line registring 49F. Repair to maintain 41F or under.
code 15-4-202.16* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: No chlorine sanitizer test kit on site. Provide.
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Several wiping cloths stored wet and soiled on the counters. Store properly in sanitizer solution.
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: The exterior of the upright two door freezer near the rear door soiled. The exterior of the grease container soiled with oil and debris. The top of the magnetic knife holder near the walk-in unit soiled. Clean properly.
code 23-4-602.13* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 5, 2015: 10 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.