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Chilli Duck

March 11, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings1

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Failed findings

Number Convenientcritical

Inspector note: blocked by equipment and paper towels ensure sinks are free and clear so that trhey are accessible for hand washing at all times
code 31-5-203.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: cold but not under refrigeration- provide proper storage of all foods for proper food protection.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: provide thermometer in unit
code 14-4-202.11* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: wash and rinse temperature of water not meeting minimum temperature of 120 degrees repair to operate at 120 degree wash and 120 degree rinse.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: clean all pipes and equipment above cookline laden with grease and soil
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: discontinue use of lining floor or shelves with cardboard provide clean floors and shelves daily
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on March 3, 2009: 6 findings appeared for the first time. 5 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.