Cooked??
Chili Duck
June 21, 2016 · Temporary permit action
🫥not rated
- official resultTemporary permit action
- inspection typeEating & Drinking
- failed findings18
- critical findings5
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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Adequate Handwashing/Where/When/HowcriticalInspector note: Obersved chef rinsing hands in food prep sink - Food prep sinks shall be used for food prep only. All hand washing shall be performed in hand sink only and must be properly washed per code. Food handlers not washing hands during inspection - multitasking between food handling etc. No hot at hand sinks to allow for adequate hand washing.
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Food Contact Surfaces CleancriticalInspector note: (low temp dish machine 10 PPM) Must maintain 50-100 PPM
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Hot and Cold WatercriticalInspector note: Hot water temperature at hand sinks dish machine three bay sink etc. Hot water must maintain 110 °F at all hand washing facilities
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PIC KnowledgecriticalInspector note: In addition to the provisions in 105 CMR 590.003(A)(1) effective one year from the date of promulgation of 105 CMR 590.000 each food establishment shall employ at least one full-time equivalent (FTE) person in charge who shall be an on-site manager or supervisor and is at least 18 years of age and who by being a certified food protection manager has shown proficiency of required information through passing a test that is part of an accredited program recognized by the Department. Food Allergen Awareness Training (a) By February 1 2011 such food establishments shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for 5 years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of MAJOR FOOD ALLERGENS by posting the Massachusetts food allergen awareness training certificate; and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties. No full time on site certified food protection/allergen awareness manager. This must beon premises full time. • Per cashier - No person in charge: 590.003: Management and Personnel - the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of the operation. The owner or person(s) in charge shall designate an alternate person to be in charge at all times when they cannot be present. The alternate when acting as the person in charge shall be responsible for all duties specified in FC 2-103.11 and must be adequately trained by the person in charge to ensure that the establishment operates in compliance with 105 CMR 590.000.
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PIC Performing DutiescriticalInspector note: Duties Person in Charge. The person in charge shall ensure that: Employees are properly trained in food safety as it relates to their assigned duties. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing; (low temp dish machine 10 PPM) Must maintain 50-100 PPM Missing plugs for 3 bay sink No drain board at 3 bay sink Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing. Allergen poster not posted in employee work area
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Food Container LabelsInspector note: Food container not labeled and others are imporperly labeled
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Food ProtectionInspector note: Clean supplies in food prep sink
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Food Utensil StorageInspector note: Tongs stored on ove door handles Spoons stored in standing water Properly store all utensils in accordance with the food code.
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Food Contact Surfaces DesignInspector note: Cracked and broken food containers - Discard.
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Non-Food Contact SurfacesInspector note: Rotted and exposed wood on wooden shelving in Kitchen - discard • Tape on equipment throughout kitchen - remove and provide smooth durable and easily cleanable surface
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Three Compartment SinkInspector note: Missing plugs for 3 bay sink No drain board at 3 bay sink
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Wiping Cloths Clean SanitizeInspector note: In use wiping cloths stored on cooking equipment counter tops on side of bus bucket portable rack - All wiping clothes must be stored in a sanitizing solution per code. Wiping cloths for raw animal products ready to eat products and non food contact shall be stored seperately in a sanitizing solution per code.
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Non-Food Contact Surfaces CleanInspector note: Built up grease food particles soils on all food equipment including cooking shelvings refrigeration/freezer units etc. Clean to remove and keep maintained.
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Re-use of Single Service ArticlesInspector note: Reusing Soy containers for food storage of other food prodects - Discontinue Reusing take out containers for food storage - Discontinue These are used for one time only and cannot be reused.
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Improper Cleaning of ReceptaclesInspector note: Clean interior and exterior of grease bin and dumpster - must be kept in a clean and sanitary manner - remove all built up soils grease etc.
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Outside Storage Improperly MaintainedInspector note: Ground area littered and unkept.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Gap between bottom of doors and floor at rear door & door to kichen kept open. Pest proof door to the exterior Dusty ceiling fixtures - Bathroom Hood deficiencies noted on hood sticker from professional hood company - Cooking line Heavily Built up soil/dust/grease/food particles and splashings on Hood Walls ceilings and all attachments including pipes - Clean to remove and maintain Wall at cooking line is not smooth durable and easily cleanable - expanding foam is not trimed sealed and cleaned. Chipping and peeling paint on walls ceiling and attachments - Kitchen/ware washing/enterance to kitchen.
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Premises MaintainedInspector note: Access to bathooms and rear exit blocked - Remove all kegs bottle waters and food items from hall to bathroom - This area must be kept clear and free of all articles
What changed since the previous inspection?
Compared with Pass on August 11, 2015: 18 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.