Ducali Pizzeria & Bar

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker observed expired December 2026. Provide updated hood sticker from a licensed hood cleaner (3.6.26) Due to the cold weather/ storm hood cleaning is scheduled for 3.30.26

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

PIC unable ot provide procedure & kit for V&D clean up events. Provide Inspector will provide procedure to the operator.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Violations noted on the inspection report. PIC to train staff on violations noted on the inspection report

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Dice grilled chicken 47F diced sausage 47F cheese blend 47F stored in the open case pizza station cold unit at 46F. All products were moved to a working cold unit at 41F below. (cos)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Prepped foods stored in cold unit observed without date marking. Provide made/discard before storing

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Cold units observed without a conspiciuous thermometer. Provide & keep visible

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Temperature Measuring Devices-Functionality (Pf)

Inspector’s notes

PIC unable to provide a metal probe food thermometer Provide & keep accesible

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)

Inspector’s notes

Bar low temp diswasher observed not dispensing chlorine sanitzer. Repair Staff was advised to discontinue the use of the low temp dishwasher until repair is done

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

PIC unable to provide test strips for the commercially mix lactic acid spray sanitizer. Provide & keep accessible

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Manual Warewashing Equipment Chemical Sanitization Using Detergent-Sanitizers (C)

Inspector’s notes

PIC unable to provide non rinse detergent for the 2 bay sink. Provide

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Open case refrigerator at the pizza station observed at 46F . Repair to work below 41F. All foods stored in the unit were moved to a working unit

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Cutting Surfaces (C)

Inspector’s notes

Pizza station cutting boards observe heavily scored. Resurface/replace

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Chest freezer downtairs (excess ice build up) interior of low temp diswasher (build up soils) interior of ice machine observed with brown substance build up. Clean and sanitize

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Handwashing Signage (C)

Inspector’s notes

Bar handsink/ all bathrooms observed without handwashing sign . Provide signage to all handsink missing signage

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker observed expired December 2026. Provide updated hood sticker from a licensed hood cleaner (3.6.26) Due to the cold weather/ storm hood cleaning is scheduled for 3.30.26

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

PIC unable ot provide procedure & kit for V&D clean up events. Provide Inspector will provide procedure to the operator.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Violations noted on the inspection report. PIC to train staff on violations noted on the inspection report

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Dice grilled chicken 47F diced sausage 47F cheese blend 47F stored in the open case pizza station cold unit at 46F. All products were moved to a working cold unit at 41F below. (cos)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)

Inspector’s notes

Prepped foods stored in cold unit observed without date marking. Provide made/discard before storing

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Cold units observed without a conspiciuous thermometer. Provide & keep visible

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Temperature Measuring Devices-Functionality (Pf)

Inspector’s notes

PIC unable to provide a metal probe food thermometer Provide & keep accesible

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)

Inspector’s notes

Bar low temp diswasher observed not dispensing chlorine sanitzer. Repair Staff was advised to discontinue the use of the low temp dishwasher until repair is done

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

PIC unable to provide test strips for the commercially mix lactic acid spray sanitizer. Provide & keep accessible

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Manual Warewashing Equipment Chemical Sanitization Using Detergent-Sanitizers (C)

Inspector’s notes

PIC unable to provide non rinse detergent for the 2 bay sink. Provide

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Good Repair and Proper Adjustment-Equipment (C)

Inspector’s notes

Open case refrigerator at the pizza station observed at 46F . Repair to work below 41F. All foods stored in the unit were moved to a working unit

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Cutting Surfaces (C)

Inspector’s notes

Pizza station cutting boards observe heavily scored. Resurface/replace

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Chest freezer downtairs (excess ice build up) interior of low temp diswasher (build up soils) interior of ice machine observed with brown substance build up. Clean and sanitize

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Handwashing Signage (C)

Inspector’s notes

Bar handsink/ all bathrooms observed without handwashing sign . Provide signage to all handsink missing signage

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker observed expired December 2026. Provide updated hood sticker from a licensed hood cleaner

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food Storage-Preventing Contamination from the Premises (C)

Inspector’s notes

Ensure all foods are elevated off the floor including the basement areas s throughout the restaurant at least six inches - store in clean locations - double chech any pipes in the ceiling and know where all sewage piping is located [ identify it accordingly so staff will know not to store any RTE foods or certain dry starches that can get potentionally compromised

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Cean exterior of all cooking equipment - clean inside and outside of all freezer / refrigeration units bulk food storage bins from all visible food spills stains and soils

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Ensure all employees working with foods to have proper hair restraints on

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Post both current copies of your food safety and allergen awareness certifictes on site as discussed

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Washing Fruits and Vegetables (C)

Inspector’s notes

Clean basin of prep sink before rinsing off fresh produce in the prep sink

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Wiping Cloths Use Limitation (C)

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s notes

Discard the visibly compromised cutting boards where needed in the kitchen / bar prep areas

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean interior / exterior of all refrigeration / freezer units -exterior of all cooking equipment oin the line and the exterior of all bulk food containers from visible food spills

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Ensure all employees working with foods to have proper hair restraints on

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Post both current copies of your food safety and allergen awareness certifictes on site as discussed

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Washing Fruits and Vegetables (C)

Inspector’s notes

Clean basin of prep sink before rinsing off fresh produce in the prep sink

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Wiping Cloths Use Limitation (C)

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s notes

Discard the visibly compromised cutting boards where needed in the kitchen / bar prep areas

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Clean interior / exterior of all refrigeration / freezer units -exterior of all cooking equipment oin the line and the exterior of all bulk food containers from visible food spills

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Post copies of your current food safety / allergen awareness certificates on site in a conspicuous locaton of the facility as we dscussed

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

No wording provided in the official record.

Inspector’s notes

Unpaid fees for your 2024 City of Boston Health Permit - this needs to be addressed immediately in order to properly operate a restaurant within the ity of Boston

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Post copies of your current food safety / allergen awareness certificates on site in a conspicuous locaton of the facility as we dscussed

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

No wording provided in the official record.

Inspector’s notes

Unpaid fees for your 2024 City of Boston Health Permit - this needs to be addressed immediately in order to properly operate a restaurant within the ity of Boston

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.