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Douzo Japanese Restaurant

August 13, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings3

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Failed findings

Cold Holdingcritical

Inspector note: Raw tuna/rice rolls prepared and put in open air "retail" refridge at 70F.Properly chill product down to 41F or below before being put out for service.A spicy tuna mix out at room temperature during production.Provide means of temperature control(on ice?).
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Wait staff and dishroom staff observed performing either no handwashing or inadequate handwashing(only rinsing hands with spray arm) after drinking beverages and handling soiled dishes.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Single set up at "retail"/side sushi prep station for both raw and rte foods.Staff not chilling "to go" product before food is at point of sale in open-air refridge.
code M-8-103.12*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 30, 2008: 3 findings appeared for the first time.

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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.