✕

Chilli Duck

February 14, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings15
critical findings5

← Back to the current restaurant page

Failed findings

Approved Sourcecritical

Inspector note: Buying items from retail store. Ensure all food comes from wholesaler.
code 01-3-201.11*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Brown rice stored at room temperature is 98 F. Provide proper food temperature of either 41 F or below or 140 F or above. Garlic and oil at room temp 70F. Provide proper cold temp.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: Hand sinks in the kitchen and bar are blocked and not stocked with soap. Provide access and soap at every hand sink.
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Sinks in the kitchen are blocked by equipment and behind the bar is blocked by freezer. Remove to provide access to sink.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Manager is not performing duties of training and supervising staff.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Insects Rodents Animals

Inspector note: Back door is not rodent proof and there are dropping in the back area. Provide pest reports and seal the door.
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Thermometers Provided

code 05-4-302.12* · lower-severity findingstatus: Fail
PHF's Properly Thawed

Inspector note: Beet thawing at room temp. Thaw properly.
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Food products are stored on the ground or on milk crates. Store items properly.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No test kit for low temperature dishwasher. Provide.
code 17-4-302.14* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Lon temperature dishwasher should wash and rinse at 120F and it is only reaching 110F. Provideproper water temperature.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Cooking equipment in soiled and covered with newspaper in areas. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No soap at either handsink. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floor throughout is soiled with grease and debris. Clean.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Wall next to the dishwasher is soiled. Clean.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 26, 2007: 15 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Back Bay

See every restaurant in Back Bay →

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.