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Chilli Duck
May 28, 2014 · Temporary permit action
🫥not rated
- official resultTemporary permit action
- inspection typeEating & Drinking
- failed findings16
- critical findings6
📁 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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Hot HoldingcriticalInspector note: Tom Yung soup 110F Red curry stored on range 51F. Maintain hot foods at or above 140F
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Cold HoldingcriticalInspector note: Chicken 49F in refrigerated unit appears partially cooked. Discontinue.Store at or below 41F. Noodles stored in 3 bay sink 72F. Sprouts and cut vegetables 57F at stored room temperature
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Adequate Handwashing/Where/When/HowcriticalInspector note: No soap paper towels at hand sink. No evidence of hand washing.
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Food Contact Surfaces CleancriticalInspector note: Low temperature dish machine registers less than 50 ppm on chlorine test strip. Unable to properly sanitize.
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Number ConvenientcriticalInspector note: Access to hand sink completely blocked. Items stored inside hand sink.
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PIC Performing DutiescriticalInspector note: Person in charge not not monitoring hand washing cleaning and sanitizing cold hot holding temperatures and hygienic practices of the staff. Unable to answer questions basic food safety questions for holding potentially hazardous foods illness policy cooking temperatures. Stated chicken finished cooking after held in cold unit (49F). Discontinue practice of partial cooking of chicken. Provide a full time certified food protection manager available to train and monitor staff. • The permit fee for 2014 does not appear to have been paid. The FSE could not provide verification that it had been paid. Under 8-303.20 the establishment must send a representative to the 4th floor of 1010 Massachusetts Ave (Health Division) to resolve the payment issue. At present in the absence of payment the FSE is operating without a valid permit.
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Food Contact Surfaces CleanInspector note: Multiple food contact surfaces appear soiled. Soiled wet cloths use to wipe clean. Clean and sanitize all food contact surfaces throughout kitchen prep to remove soils.
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Insects Rodents AnimalsInspector note: Flies on open food dispensing stations prep areas walls and around hand sink. Provide a detailed licensed exterminators report to address and control. infestation..
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Food ProtectionInspector note: Discontinue storing bags of noodles in the 3 bay sink. Store protected refrigerated.
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Non-Food Contact SurfacesInspector note: The use of cardboard shelf liners should be discontinued. The cardboard is not an approved material for the kitchen.
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Three Compartment SinkInspector note: No separate drainboards or storage areas for soiled and clean equipment. Provide
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Wiping Cloths Clean SanitizeInspector note: Maintain soiled wiping cloths in sanitizer when not in use.
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Non-Food Contact Surfaces CleanInspector note: Range tops sides fronts with food soils. Handle undersides heavy with dried foods on refrigeration units. Soiled cloths stored on range top. Remove. Maintain clean.
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Hand Cleaner Drying Tissue SignageInspector note: Paper towel and soap dispensers coated in grime. Clean to remove. No soap in dispenser. Provide. Maintain hand wash station clean and properly supplied.
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Improper Maintenance of FloorsInspector note: Floors slippery with grease and oil under and around equipment throughout kitchen. Clean to remove
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Walls/Ceilings Designed Constructed InstalledInspector note: Heavy grease and discolored walls hood filters behind and around cooking equipment.
What changed since the previous inspection?
Compared with Fail on February 28, 2014: 13 findings appeared for the first time. 3 findings recurred.
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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.