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Douzo Japanese Restaurant

June 1, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Eggs at cook line 50F. Ensure eggs are held at 41F or below at all times.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Letters provided by True World dated most recently to 4-2010. Provide up to date letters for sushi grade fish.
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Chicken from delivery on floor of walk in store at least 6" off of the floor.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clean exterior and interior of microwave to remove soil and food debris. • Clean freezer to remove soil and food debris. • Clean fryolator area to remove grease build up and food debris. • Clean grout line to remove black residue. • Dust build up on vents clean to remove
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 29, 2010: 4 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.