Cooked?✓
Douzo Japanese Restaurant
April 30, 2008 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 13 code checks were marked passed.
Checks marked passed
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Spoilage Unsafe FoodcriticalInspector note: Acidified brown rice and acidified white rice on site(no ph recorded today) tested off the chart.Over 4.6.Product discarded.Previous days product not discarded at 11:30am(doors open to the public) and new product and previous days product stored together.
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Hot HoldingcriticalInspector note: Eel hot holding in toaster oven at 110-120F.Product not indicated on menu as undercooked.Reminder that all foods must be reheated to 165F unless indicated by manufacturers instructions).Cooked potato sitting at room temp(88F).Owner states product is cooked-held at room temp- and reheated when ordered.Discontinue holding at room temperature.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw fish stored over RTE foods in refridge(sliced avacado).
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Adequate Handwashing/Where/When/HowcriticalInspector note: Staff observed using cloth towel to clean and wipe hands.Improper handwashing techniques.No handwashing observed after handling raw shrimp and before handling other items.No handwashing observed between dirty and clean sides of dishroom.Staff handling dirty and sanitized pans without handwahing in between.
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Location AccessiblecriticalInspector note: Hansink at takeout sushi bar used as storage.Handsinks at main sushi bar are blocked by storage in and adjacent to handsinks.Remove all product.
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Medicines FirstAid StoragecriticalInspector note: Medicines and first aid items stored directly over open prep refridge/table.
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PIC Performing DutiescriticalInspector note: PIC not performing duties as evident by staff not sure on how to test or record results of acidified rice.Inadequate training.Staff tested rice mixture with Quat sanitizer strips.
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Conformance w/ Approved ProcedurescriticalInspector note: Staff on site at time of inspection did not record results of ph for acidified rice product nor had anyone who could properly test rice.Staff didn't know how to test rice mixture properly.Staff used Quat sanitizer strips to test rice.Not following HACCP plan as submitted to Department.Logs not maintained proprly(no indication on month of test.A day by numeral only is reflected on logs).No recent lab analysis.
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Food Contact Surfaces CleanInspector note: Clean/sanitized pans sitting on dirty countertops/side of dishroom.Soap stored together with cleaned utensils.
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PHF's Properly ThawedInspector note: Frozen shrimp sitting at room temp. in prep sink.Scrub pad for washing dishes sitting in collander with thawing shrimp.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths not stored in sanitary solution.Sanitary solution for raw versus RTE foods not provided.Provide to protect against cross-contamination.
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Clean Equipment & Utensils StorageInspector note: Products stored directly on grease trap.Remove.
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Outside Storage Improperly MaintainedInspector note: Grease receptacles uncovered.
What changed since the previous inspection?
Compared with Fail on April 29, 2008: 13 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.