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Douzo Japanese Restaurant

June 9, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings13
critical findings4

Failed findings

Cold Holdingcritical

Inspector note: take out/spicy tuna roll 52 degrees/provide proper temperature of 41 degrees or below take out/ sweet potato 60 degrees/provide proper temperature of 41 degrees or below hot line/shrimp tempura 58 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: sushi station/properly store all raw fish below ready to eat foods
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Prevention of Contamination from Handscritical

Inspector note: observed bartender handle olives and lemons with bare hands/provide proper food protection
code 12-3--301.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: bar handsink/do not block access to sink
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: take out/store all cut produce under refrigeration sushi station/properly store all cut vegetable under refrigeration walk in and freezer/provide proper storage of all sushi products on labeled shelving hot line reach in units/discontinue storage of foods items on top of other food items in top wells of reach in units kitchen/provide covers to all employee drinks outside dry storage area/remove all unwrapped food trays
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: resurface worn white cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: repair/replace damaged sushi case at take out take out handsink/provide proper divider
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: sushi station/provide internal thermometer to all reach in units repair rinse gauge to dishmachine
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: restrooms/repair mixing valves to provide stronger flow of hot running water
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: take out sushi handsink/provide liquid pump soap bar handsink/provide liquid pump soap and paper towels hot line handsink/provide refill of paper towels
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: dishroom and hot line/regrout floor
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: prep sink at hot line/clean wall to remove mold like substance
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: clean/organize sushi take out area clean/organize outside dry storage area
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on January 10, 2014: 10 findings appeared for the first time. 3 findings recurred. 2 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.