Chili Duck

Restaurant Information
Inspection Results
Data Source
Nearby Restaurants
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Restaurant Information

Facility ID 00A4B3Bd87F6080
Business Name Chili Duck
DB Name Chili Duck
Legal Owner Eight 27 Boylston St Boston
Last Name Happy Duck Inc.
First Name
Licence Number 129102
Licence Status Active
Licence Description Eating & Drinking

Inspection Results

Date Result Level Desc Status Comments
HE_TSOP *** PIC Performing Duties Fail Duties Person in Charge. The person in charge shall ensure that: Employees are properly trained in food safety as it relates to their assigned duties. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused thr
HE_TSOP *** PIC Knowledge Fail Per cashier - No person in charge: 590.003: Management and Personnel - the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of the operation. The owner o
HE_TSOP *** PIC Knowledge Fail In addition to the provisions in 105 CMR 590.003(A)(1) effective one year from the date of promulgation of 105 CMR 590.000 each food establishment shall employ at least one full-time equivalent (FTE) person in charge who shall be an on-site manager or su
HE_TSOP * Premises Maintained Fail Access to bathooms and rear exit blocked - Remove all kegs bottle waters and food items from hall to bathroom - This area must be kept clear and free of all articles
HE_TSOP * Improper Maintenance of Walls/Ceilings Fail Gap between bottom of doors and floor at rear door & door to kichen kept open. Pest proof door to the exterior Dusty ceiling fixtures - Bathroom Hood deficiencies noted on hood sticker from professional hood company - Cooking line Heavily Built up soil
HE_TSOP * Outside Storage Improperly Maintained Fail Ground area littered and unkept.
HE_TSOP * Improper Cleaning of Receptacles Fail Clean interior and exterior of grease bin and dumpster - must be kept in a clean and sanitary manner - remove all built up soils grease etc.
HE_TSOP *** Hot and Cold Water Fail Hot water temperature at hand sinks dish machine three bay sink etc. Hot water must maintain 110 °F at all hand washing facilities
HE_TSOP * Re-use of Single Service Articles Fail Reusing Soy containers for food storage of other food prodects - Discontinue Reusing take out containers for food storage - Discontinue These are used for one time only and cannot be reused.
HE_TSOP * Non-Food Contact Surfaces Clean Fail Built up grease food particles soils on all food equipment including cooking shelvings refrigeration/freezer units etc. Clean to remove and keep maintained.
HE_TSOP * Wiping Cloths Clean Sanitize Fail In use wiping cloths stored on cooking equipment counter tops on side of bus bucket portable rack - All wiping clothes must be stored in a sanitizing solution per code. Wiping cloths for raw animal products ready to eat products and non food contact sh
HE_TSOP *** Food Contact Surfaces Clean Fail (low temp dish machine 10 PPM) Must maintain 50-100 PPM
HE_TSOP * Three Compartment Sink Fail Missing plugs for 3 bay sink No drain board at 3 bay sink
HE_TSOP * Non-Food Contact Surfaces Fail Tape on equipment throughout kitchen - remove and provide smooth durable and easily cleanable surface
HE_TSOP * Non-Food Contact Surfaces Fail Rotted and exposed wood on wooden shelving in Kitchen - discard
HE_TSOP * Food Contact Surfaces Design Fail Cracked and broken food containers - Discard.
HE_TSOP *** Adequate Handwashing/Where/When/How Fail Obersved chef rinsing hands in food prep sink - Food prep sinks shall be used for food prep only. All hand washing shall be performed in hand sink only and must be properly washed per code. Food handlers not washing hands during inspection - multitasking
HE_TSOP * Food Utensil Storage Fail Tongs stored on ove door handles Spoons stored in standing water Properly store all utensils in accordance with the food code.
HE_TSOP * Food Protection Fail Clean supplies in food prep sink
HE_TSOP * Food Container Labels Fail Food container not labeled and others are imporperly labeled
HE_Pass
2016-07-11 15:36:03 HE_Pass * Three Compartment Sink Pass No Drain Board at three bay sink
2015-08-12 08:16:23 HE_Pass *** PIC Performing Duties Pass Re-train staff with regard to proper cooling cold holding and warewashing.
2015-08-12 08:16:23 HE_Pass * Non-Food Contact Surfaces Clean Pass The exterior of the upright two door freezer near the rear door soiled. The exterior of the grease container soiled with oil and debris. The top of the magnetic knife holder near the walk-in unit soiled. Clean properly.
2015-08-12 08:16:23 HE_Pass * Wiping Cloths Clean Sanitize Pass Several wiping cloths stored wet and soiled on the counters. Store properly in sanitizer solution.
2015-08-12 08:16:23 HE_Pass *** Food Contact Surfaces Clean Pass Low Temp Dish Machine- Initially registered less than 50ppm of chlorine sanitizer. After primed it registered 50ppm. Test properly to ensure sanitizer levels of chlorine 50-100ppm are achieved.
2015-08-12 08:16:23 HE_Pass * Test Kit Provided Pass No chlorine sanitizer test kit on site. Provide.
2015-08-12 08:16:23 HE_Pass * Non-Food Contact Surfaces Pass Refrigerating unit next to the cooking line registring 49F. Repair to maintain 41F or under.
2015-08-12 08:16:23 HE_Pass * Food Contact Surfaces Design Pass Rice being dispensed with plastic cups in addition to handled scoop. Discontinue. Use handled scoop only.
2015-08-12 08:16:23 HE_Pass * Inadequate Facilities/Cooling Methods Pass Noodles being cooled at room temperature wrapped up with plastic Rice being cooled inside deep plastic container. Cool using proper containers and methods.
2015-08-12 08:16:23 HE_Pass *** Cold Holding Pass Refrigerator Unit next to the cooking line-Raw Beef 48F Raw Shrimp 52F-Unit 49F. PIC placed ice and removed foods out of temperature to the walk-in. Maintain all PHFs at 41F or under. Several sliced vegetable products stored in room temperature- Sliced
2015-08-12 08:16:23 HE_Pass *** Cooling Pass Fried noodles prepared since and wrapped with plastic at 11:30am (per PIC) registered 127F at 01:55pm. PIC voluntarily discarded the noodles out of temperature. Boiled rice placed in deep plastic container registered 120F. PIC stated that is placed for c
2015-03-31 16:00:49 HE_Pass * Premises Maintained Pass Personal clothes and items stored on the freezer inside preping area. Remove to the assigned space.
2015-03-31 16:00:49 HE_Pass * Non-Food Contact Surfaces Clean Pass Magnetic knife holder soiled with food debris. Clean and sanitize properly.
2015-03-31 16:00:49 HE_Pass ** Food Contact Surfaces Clean Pass Fryolator oil very dark and soiled. Change properly.
2015-03-31 16:00:49 HE_Pass * Wiping Cloths Clean Sanitize Pass Several solied wiping cloths stored on the counters. Store properly in sanitizer solution.
2015-03-31 16:00:49 HE_Pass *** Food Contact Surfaces Clean Pass Low temp dish machine registered less than 50ppm Chlorine sanitizer. After priming it registered 50ppm. Monitor and test properly to maintain 50ppm Chlorine sanitizer level.
2015-03-31 16:00:49 HE_Pass * Equipment Thermometers Pass Two door upright refrigerator without interior thermometer. Provide.
2015-03-31 16:00:49 HE_Pass * Food Utensil Storage Pass In-use knifes stored between the prep table and the wall. Store properly on a clean and sanitize surface.
2015-03-31 16:00:49 HE_Pass * Food Protection Pass Food containers stored on the floor inside the Walk-In unit and at the prep area. Elevate 6 inches or above.
2015-03-31 16:00:49 HE_Pass *** Cooking Temperatures Pass Chicken partially cooked stored for cold holding. Discontinue.Cook fully to 165F or above.
2015-03-31 16:00:49 HE_Pass *** Cold Holding Pass Scallops 46F Shrimp 47F Chicken 47F. Unit 40F. PIC added ice.Maintain all PHFs for cold holding at 41F or below.
2015-03-31 16:00:49 HE_Pass *** Reheating Pass Peanut sauce for hot holding 86F. Unit 145F.PIC stated it hasn't been re-heated. Re-heat properly at 165F or above before placing for hot holding.
2014-10-27 08:27:08 HE_Pass *** PIC Performing Duties Pass PIC not checking cold holding temperatures.Make sure cold holding is monitored.
2014-10-27 08:27:08 HE_Pass * Improper Maintenance of Walls/Ceilings Pass Walls in the warewash area and cooking line soiled. Clean properly.
2014-10-27 08:27:08 HE_Pass * Improper Maintenance of Floors Pass Floors around and under equipment soiled. Clean properly.
2014-10-27 08:27:08 HE_Pass * Toilet Enclosed Clean Pass Waste bin without cover in ladie's room. Provide.
2014-10-27 08:27:08 HE_Pass *** Location Accessible Pass Bar-Hand wash sink used to also dump coffee. Discontinue. Use for washing hands only.
2014-10-27 08:27:08 HE_Pass * Non-Food Contact Surfaces Clean Pass Exterior of several equipments in the cooking line soiled. Clean properly. The exterior of bulk food containers soiled. Clean properly.
2014-10-27 08:27:08 HE_Pass ** Food Contact Surfaces Clean Pass Fryolator oil dark and with food debris. Replace.
2014-10-27 08:27:08 HE_Pass * Wiping Cloths Clean Sanitize Pass Wiping clothes sanitizer bucket registering QUAT 100ppm. Maintain at 200ppm-400ppm.
2014-10-27 08:27:08 HE_Pass * Test Kit Provided Pass No test kit on site for the sanitizers. Provide a QUATs test kit for wiping clothes and a chlorine test kit for the dishwasher.
2014-10-27 08:27:08 HE_Pass * Non-Food Contact Surfaces Pass Two door refrigerating unit at the cooking line showing 55F. Repair to maintain at 41 or below.
2014-10-27 08:27:08 HE_Pass * Food Contact Surfaces Design Pass Plastic cup used to dispense bulk food. Discontiue. Use handled scoop. Cutting board heavily scored. Replace or resurface.
2014-10-27 08:27:08 HE_Pass *** Cold Holding Pass Two door refrigerating unit-Raw chicken 51F Raw scallop 60F. PIC removed all the food from the unit (raw meats and shell fish) to the other refrigerating unit. All sliced vegetables were put on ice. Maintain PHFs at 41F or below.
HE_OutBus
HE_OutBus *** PIC Performing Duties Fail Repeat violation: PIC could not demonstrate proper knowledge in food safety and sanitation oversee day to day operations to ensure food establishment is operating in compliance with State Local and Federal regulations per code. Could not explain the em
HE_OutBus *** PIC Knowledge Fail 590.003: Management and Personnel - the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of the operation. The owner or person(s) in charge shall designat
HE_OutBus * Anti-Choking Fail No proof of an employee on the premises is trained in Anti Choking - While food is being served there shall be an employee on the premises trained in anti choking
HE_OutBus *** Separation/Sanitizer Criteria Fail Reusing Chemical containers for food storage of other food prodects - Discontinue using chemical containers for food storage once emptied these chemical containers shall not be reused and shall be discarded (food in these containers were discarded by PI
HE_OutBus *** Labeled Common Name Fail Spray bottle not labeled - Kitchen/ware washing (corrected on site)
HE_OutBus *** Toxic Items: Original Container Fail Original toxic chemical bottle missing original label - Ware washing (Chemical discarded by PIC)
HE_OutBus * Improper Maintenance of Walls/Ceilings Fail Repeat violation: Heavily Built up soil/dust/grease/food particles and splashings on Hood Walls ceilings and all attachments including pipes - Clean to remove and maintain Wall at cooking line is not smooth durable and easily cleanable - expanding foam
HE_OutBus * Improper Maintenance of Floors Fail Built up soils grease organic materials on floor under behind and around all equipment throughout kitchen/prep/ware washing/storage/cashier area and wait station
HE_OutBus * Adequate Number Frequency Vermin Proof Fail No cover for waste receptacle in ladies room
HE_OutBus * Re-use of Single Service Articles Fail Repeat violation: Reusing Soy/food containers that are not NSF approved for reuse for food storage of other food prodects - Discontinue Reusing non NSF approved containers for food storage
HE_OutBus * Wiping Cloths Clean Sanitize Fail Repeat violation: In use wiping cloths stored on cooking equipment counter tops on side of bus bucket portable rack - All wiping clothes must be stored in a sanitizing solution per code. Wiping cloths for raw animal products ready to eat products and
HE_OutBus *** Food Contact Surfaces Clean Fail Repeat violation:(low temp dish machine not sanitizing (Chlorine tested at 0 PPM) Must maintain 50-100 PPM The PIC was instructed by the health inspector to contact Dish washing company during inspection. A representative did arrive prior to my departure
HE_OutBus * Non-Food Contact Surfaces Fail Repeat violation: Location:Kitchen/prep area/ware washing :Rotted and exposed wood on wooden shelving in Kitchen/ware ware washing/Rust on all grease traps- Location:Kitchen/prep area/ware washing Notes:Tape on equipment (refrigeration unit) throughout k
HE_OutBus * Food Contact Surfaces Design Fail Worn cutting boards - Kitchen/prep
HE_OutBus *** Good Hygienic Practices Fail Observed multipal employees multitasking (handing equipment/food/leaving and returning to duties (food prep/ware washing) wearing same gloves.
HE_OutBus *** Adequate Handwashing/Where/When/How Fail Observed no washing hands during inspection - multitasking between food handling etc.
HE_OutBus * Food Utensil Storage Fail Repeat violation: Tongs stored on ove door handles Pans/equipment stored in standing water Properly store all utensils in accordance with the food code.
HE_OutBus *** Separation Segregation Cross Contamination Fail Raw eggs and beef stored with food items that are ready to eat - Kitchen/prep
HE_NotReq
HE_NotReq
HE_NotReq
HE_NotReq
HE_Filed * Dishwashng Facilities Fail Dishmachine excessively noisy. Repair. Wash 120F Rinse 122F Sanitizer Chlorine 60ppm.
HE_Filed * Non-Food Contact Surfaces Fail No mop sink. Provide or submit a variance request for review. Remove unsealed wooden boards. Provide smooth durable cleanable surfaces for storage of equipment.
2016-06-28 07:31:09 HE_FailExt *** PIC Performing Duties Pass Duties Person in Charge. The person in charge shall ensure that: Employees are properly trained in food safety as it relates to their assigned duties. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused thr
2016-06-28 07:31:09 HE_FailExt *** PIC Knowledge Pass Per cashier - No person in charge: 590.003: Management and Personnel - the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of the operation. The owner o
2016-06-28 07:31:09 HE_FailExt *** PIC Knowledge Pass In addition to the provisions in 105 CMR 590.003(A)(1) effective one year from the date of promulgation of 105 CMR 590.000 each food establishment shall employ at least one full-time equivalent (FTE) person in charge who shall be an on-site manager or su
2016-06-28 07:31:09 HE_FailExt * Premises Maintained Pass Access to bathooms and rear exit blocked - Remove all kegs bottle waters and food items from hall to bathroom - This area must be kept clear and free of all articles
2016-06-28 07:31:09 HE_FailExt * Improper Maintenance of Walls/Ceilings Pass Gap between bottom of doors and floor at rear door & door to kichen kept open. Pest proof door to the exterior Dusty ceiling fixtures - Bathroom Hood deficiencies noted on hood sticker from professional hood company - Cooking line Heavily Built up soil
2016-06-28 07:31:09 HE_FailExt * Outside Storage Improperly Maintained Pass Ground area littered and unkept.
2016-06-28 07:31:09 HE_FailExt * Improper Cleaning of Receptacles Pass Clean interior and exterior of grease bin and dumpster - must be kept in a clean and sanitary manner - remove all built up soils grease etc.
2016-06-28 07:31:09 HE_FailExt *** Hot and Cold Water Pass Hot water temperature at hand sinks dish machine three bay sink etc. Hot water must maintain 110 °F at all hand washing facilities
2016-06-28 07:31:09 HE_FailExt * Re-use of Single Service Articles Pass Reusing Soy containers for food storage of other food prodects - Discontinue Reusing take out containers for food storage - Discontinue These are used for one time only and cannot be reused.
2016-06-28 07:31:09 HE_FailExt * Non-Food Contact Surfaces Clean Pass Built up grease food particles soils on all food equipment including cooking shelvings refrigeration/freezer units etc. Clean to remove and keep maintained.
2016-06-28 07:31:09 HE_FailExt * Wiping Cloths Clean Sanitize Pass In use wiping cloths stored on cooking equipment counter tops on side of bus bucket portable rack - All wiping clothes must be stored in a sanitizing solution per code. Wiping cloths for raw animal products ready to eat products and non food contact sh
2016-06-28 07:31:09 HE_FailExt *** Food Contact Surfaces Clean Pass (low temp dish machine 10 PPM) Must maintain 50-100 PPM
HE_FailExt * Three Compartment Sink Fail No Drain Board at three bay sink
2016-06-28 07:31:09 HE_FailExt * Non-Food Contact Surfaces Pass Tape on equipment throughout kitchen - remove and provide smooth durable and easily cleanable surface
2016-06-28 07:31:09 HE_FailExt * Non-Food Contact Surfaces Pass Rotted and exposed wood on wooden shelving in Kitchen - discard
2016-06-28 07:31:09 HE_FailExt * Food Contact Surfaces Design Pass Cracked and broken food containers - Discard.
2016-06-28 07:31:09 HE_FailExt *** Adequate Handwashing/Where/When/How Pass Obersved chef rinsing hands in food prep sink - Food prep sinks shall be used for food prep only. All hand washing shall be performed in hand sink only and must be properly washed per code. Food handlers not washing hands during inspection - multitasking
2016-06-28 07:31:09 HE_FailExt * Food Utensil Storage Pass Tongs stored on ove door handles Spoons stored in standing water Properly store all utensils in accordance with the food code.
2016-06-28 07:31:09 HE_FailExt * Food Protection Pass Clean supplies in food prep sink
2016-06-28 07:31:09 HE_FailExt * Food Container Labels Pass Food container not labeled and others are imporperly labeled
HE_Fail *** PIC Performing Duties Fail Repeat violation: PIC could not demonstrate proper knowledge in food safety and sanitation oversee day to day operations to ensure food establishment is operating in compliance with State Local and Federal regulations per code. Could not explain the em
HE_Fail *** PIC Knowledge Fail 590.003: Management and Personnel - the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of the operation. The owner or person(s) in charge shall designat
HE_Fail * Anti-Choking Fail No proof of an employee on the premises is trained in Anti Choking - While food is being served there shall be an employee on the premises trained in anti choking
HE_Fail *** Separation/Sanitizer Criteria Fail Reusing Chemical containers for food storage of other food prodects - Discontinue using chemical containers for food storage once emptied these chemical containers shall not be reused and shall be discarded (food in these containers were discarded by PI
HE_Fail *** Labeled Common Name Fail Spray bottle not labeled - Kitchen/ware washing (corrected on site)
HE_Fail *** Toxic Items: Original Container Fail Original toxic chemical bottle missing original label - Ware washing (Chemical discarded by PIC)
HE_Fail * Improper Maintenance of Walls/Ceilings Fail Repeat violation: Heavily Built up soil/dust/grease/food particles and splashings on Hood Walls ceilings and all attachments including pipes - Clean to remove and maintain Wall at cooking line is not smooth durable and easily cleanable - expanding foam
HE_Fail * Improper Maintenance of Floors Fail Built up soils grease organic materials on floor under behind and around all equipment throughout kitchen/prep/ware washing/storage/cashier area and wait station
HE_Fail * Adequate Number Frequency Vermin Proof Fail No cover for waste receptacle in ladies room
HE_Fail * Re-use of Single Service Articles Fail Repeat violation: Reusing Soy/food containers that are not NSF approved for reuse for food storage of other food prodects - Discontinue Reusing non NSF approved containers for food storage
HE_Fail * Wiping Cloths Clean Sanitize Fail Repeat violation: In use wiping cloths stored on cooking equipment counter tops on side of bus bucket portable rack - All wiping clothes must be stored in a sanitizing solution per code. Wiping cloths for raw animal products ready to eat products and
HE_Fail *** Food Contact Surfaces Clean Fail Repeat violation:(low temp dish machine not sanitizing (Chlorine tested at 0 PPM) Must maintain 50-100 PPM The PIC was instructed by the health inspector to contact Dish washing company during inspection. A representative did arrive prior to my departure
HE_Fail * Non-Food Contact Surfaces Fail Repeat violation: Location:Kitchen/prep area/ware washing :Rotted and exposed wood on wooden shelving in Kitchen/ware ware washing/Rust on all grease traps- Location:Kitchen/prep area/ware washing Notes:Tape on equipment (refrigeration unit) throughout k
HE_Fail * Food Contact Surfaces Design Fail Worn cutting boards - Kitchen/prep
HE_Fail *** Good Hygienic Practices Fail Observed multipal employees multitasking (handing equipment/food/leaving and returning to duties (food prep/ware washing) wearing same gloves.
HE_Fail *** Adequate Handwashing/Where/When/How Fail Observed no washing hands during inspection - multitasking between food handling etc.
HE_Fail * Food Utensil Storage Fail Repeat violation: Tongs stored on ove door handles Pans/equipment stored in standing water Properly store all utensils in accordance with the food code.
HE_Fail *** Separation Segregation Cross Contamination Fail Raw eggs and beef stored with food items that are ready to eat - Kitchen/prep
HE_Fail *** PIC Performing Duties Fail Re-train staff with regard to proper cooling cold holding and warewashing.
HE_Fail * Non-Food Contact Surfaces Clean Fail The exterior of the upright two door freezer near the rear door soiled. The exterior of the grease container soiled with oil and debris. The top of the magnetic knife holder near the walk-in unit soiled. Clean properly.
HE_Fail * Wiping Cloths Clean Sanitize Fail Several wiping cloths stored wet and soiled on the counters. Store properly in sanitizer solution.
HE_Fail *** Food Contact Surfaces Clean Fail Low Temp Dish Machine- Initially registered less than 50ppm of chlorine sanitizer. After primed it registered 50ppm. Test properly to ensure sanitizer levels of chlorine 50-100ppm are achieved.
HE_Fail * Test Kit Provided Fail No chlorine sanitizer test kit on site. Provide.
HE_Fail * Non-Food Contact Surfaces Fail Refrigerating unit next to the cooking line registring 49F. Repair to maintain 41F or under.
HE_Fail * Food Contact Surfaces Design Fail Rice being dispensed with plastic cups in addition to handled scoop. Discontinue. Use handled scoop only.
HE_Fail * Inadequate Facilities/Cooling Methods Fail Noodles being cooled at room temperature wrapped up with plastic Rice being cooled inside deep plastic container. Cool using proper containers and methods.
HE_Fail *** Cold Holding Fail Refrigerator Unit next to the cooking line-Raw Beef 48F Raw Shrimp 52F-Unit 49F. PIC placed ice and removed foods out of temperature to the walk-in. Maintain all PHFs at 41F or under. Several sliced vegetable products stored in room temperature- Sliced
HE_Fail *** Cooling Fail Fried noodles prepared since and wrapped with plastic at 11:30am (per PIC) registered 127F at 01:55pm. PIC voluntarily discarded the noodles out of temperature. Boiled rice placed in deep plastic container registered 120F. PIC stated that is placed for c
HE_Fail * Premises Maintained Fail Personal clothes and items stored on the freezer inside preping area. Remove to the assigned space.
HE_Fail * Non-Food Contact Surfaces Clean Fail Magnetic knife holder soiled with food debris. Clean and sanitize properly.
HE_Fail ** Food Contact Surfaces Clean Fail Fryolator oil very dark and soiled. Change properly.
HE_Fail * Wiping Cloths Clean Sanitize Fail Several solied wiping cloths stored on the counters. Store properly in sanitizer solution.
HE_Fail *** Food Contact Surfaces Clean Fail Low temp dish machine registered less than 50ppm Chlorine sanitizer. After priming it registered 50ppm. Monitor and test properly to maintain 50ppm Chlorine sanitizer level.
HE_Fail * Equipment Thermometers Fail Two door upright refrigerator without interior thermometer. Provide.
HE_Fail * Food Utensil Storage Fail In-use knifes stored between the prep table and the wall. Store properly on a clean and sanitize surface.
HE_Fail * Food Protection Fail Food containers stored on the floor inside the Walk-In unit and at the prep area. Elevate 6 inches or above.
HE_Fail *** Cooking Temperatures Fail Chicken partially cooked stored for cold holding. Discontinue.Cook fully to 165F or above.
HE_Fail *** Cold Holding Fail Scallops 46F Shrimp 47F Chicken 47F. Unit 40F. PIC added ice.Maintain all PHFs for cold holding at 41F or below.
HE_Fail *** Reheating Fail Peanut sauce for hot holding 86F. Unit 145F.PIC stated it hasn't been re-heated. Re-heat properly at 165F or above before placing for hot holding.
HE_Fail *** PIC Performing Duties Fail PIC not checking cold holding temperatures.Make sure cold holding is monitored.
HE_Fail * Improper Maintenance of Walls/Ceilings Fail Walls in the warewash area and cooking line soiled. Clean properly.
HE_Fail * Improper Maintenance of Floors Fail Floors around and under equipment soiled. Clean properly.
HE_Fail * Toilet Enclosed Clean Fail Waste bin without cover in ladie's room. Provide.
HE_Fail *** Location Accessible Fail Bar-Hand wash sink used to also dump coffee. Discontinue. Use for washing hands only.
HE_Fail * Non-Food Contact Surfaces Clean Fail Exterior of several equipments in the cooking line soiled. Clean properly. The exterior of bulk food containers soiled. Clean properly.
HE_Fail ** Food Contact Surfaces Clean Fail Fryolator oil dark and with food debris. Replace.
HE_Fail * Wiping Cloths Clean Sanitize Fail Wiping clothes sanitizer bucket registering QUAT 100ppm. Maintain at 200ppm-400ppm.
HE_Fail * Test Kit Provided Fail No test kit on site for the sanitizers. Provide a QUATs test kit for wiping clothes and a chlorine test kit for the dishwasher.
HE_Fail * Non-Food Contact Surfaces Fail Two door refrigerating unit at the cooking line showing 55F. Repair to maintain at 41 or below.
HE_Fail * Food Contact Surfaces Design Fail Plastic cup used to dispense bulk food. Discontiue. Use handled scoop. Cutting board heavily scored. Replace or resurface.
HE_Fail *** Cold Holding Fail Two door refrigerating unit-Raw chicken 51F Raw scallop 60F. PIC removed all the food from the unit (raw meats and shell fish) to the other refrigerating unit. All sliced vegetables were put on ice. Maintain PHFs at 41F or below.
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Data Source

This data was provided by Boston Health Division of the Department of Inspectional Services and last updated on Jan 07, 2019. Dataset contains 7784 restaurants inspected in Boston.

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