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Douzo Japanese Restaurant

January 17, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings16
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: fried shrimp 125 degrees/provide proper temperature of 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: side sushi station/do not block access to sink
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: provide certified food manager and allergen certificte
code M-2-103.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: side sushi station/follow approved haccp plan procedures for prep of sushi packages and proper temperature of sushi packages at 41 degrees or below(not served) along with use of raw and ready to eat bamboo mats main sushi station/provide seperation of raw and ready to eat provide update confirmation letter from wholesaler
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: ice machine/clean/sanitize interior white panel
code 22-4-601/602.11** · serious findingstatus: Fail
Food Thermometers Provided

Inspector note: side sushi station/provide metal stem cooks thermometer
code 05-4-302.12* · lower-severity findingstatus: Fail
Food Protection

Inspector note: properly secure outside storage cage bulk food barrels/provide scoop with hanle
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: front sushi line and kitchen hot line/replace worn door gaskets to reach in units 3 bay sink/repair crack at counter/remove duct tape
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: bar/provide internal thermometers to reach in units walk in/provide accurate internal thermometer to register 41 degrees or below high temp/repair gauges/provide covers to gauges
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: provide quat test kit
code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: bar/clean all refrigerated units
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: ladies restroom/repair mixing valve to provide stronger flow of hot water bar/repair leak from dishmachine dishroom/repir leak from pipe under sink 3 bay sink/repairbdrain to sanitizer bay
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: ladies restroom/provide covered waste container sushi station/provide employee must wash hands signage
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: wait station/clean floor wrea under all shelving kitchen/regrout kitchen floor as needed
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: walk in/provide adequate lightng in unit
code 38-6-303.11* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: clean/organize side sushi station • ice machine/remove items from top of unit outside storage cage/clean and organize
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 14, 2017: 16 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.