✓

Douzo Japanese Restaurant

August 25, 2008 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 3 code checks were marked passed.

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Checks marked passed

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: Pass
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: Pass
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: Pass

What changed since the previous inspection?

Compared with Fail on August 13, 2008: 3 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.