Douzo Japanese Restaurant

August 6, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings15
critical findings4

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Failed findings

Cold Holdingcritical

Inspector note: side sushi/raw tuna 44 degrees/provide proper temperature of 41 degrees or below • tofu 45 degrees/provide proper temperature of 41 degrees or below walk in/salmon 45 degrees/wasabi sauce 49 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: side sushi/provide proper storage of all chemical bottles
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Consumer Advisoriescritical

Inspector note: take out menu/provide proper consumer advisory with reminder and disclosure/provide proper allergen warning sit down menu/provide proper consumer advisory
code M-3-603.11*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: walk in/provide seperate storage of all sushi products
code M-8-103.12*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

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

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

Inspector note: walk in/provide proper storage of all foods 6 inches off floor provide seperation of employee meals from customer foods in walk in discontinue storing uncovered/wrapped product at garage storage cage
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: sushi/resurface worn cutting boards ice machine/provide new ice scoop holder
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: walk in/replace worn door gasket
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: front sushi display/provide accurate internal thermometer walk in/3 door reach n/provide accurate internal thermometer to register 41 degrees or below high temp/replace manufacturers gauges to operate properly
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: side sushi station/provide sanitation container
code 21-3-304.14* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: repair leak from drain under prep sink handsinks in kitchen 96 degrees/provide hotwater under pressure at 110 degrees
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: side sushi station/provide liquid soap paper towels and employee must wash hands signage
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: remove mold like substance from wall around prep sink and 3 bay sink clean dust from ceiling tiles and attachments from ceiling in kitchen dishroom/replace ecolab posters showing signs of mold like substance
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: clean/organize locker area
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 30, 2018: 15 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.