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Chilli Duck

March 3, 2009 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

Failed findings

Coolingcritical

Inspector note: The coconut soup should be chilled in an ice bath through the danger zone before placing it into refrigeration. The staff should verify that the soup is cooling from 140 F to 70 F in under 2 hours and from 70 F to 41 F within 4 hours.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Review proper hand washing frequency with the staff stressing the importance of maintaining the hand sinks free from utensils and equipment.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Keep the hand sinks free from utensils so that the staff have ready access to the sinks for hand washing.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PHF's Properly Thawed

Inspector note: Review proper thawing procedures with staff. The chicken may be thawed in the plastic buckets provided that the buckets are placed within the sink beneath running water.
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: Discontinue the storage of in use utensils within stagnant water.
code 10-3-304.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on December 9, 2008: 2 findings appeared for the first time. 3 findings recurred. 6 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.