Flik International @Merck & Co

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings6
• critical findings2

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: salmon 131 degrees/provide proper temperature of 140 degrees or above
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: salad bar/ eggs 44 degrees/tuna 50 degrees/removed by chef
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Food Protection
  Inspector note: provide proper protection for all ice cream condiments/sneeze gaurds or covers
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Equipment Thermometers
  Inspector note: dishmachine/repair gauges
  code 17-4-204.112/.115* · lower-severity findingstatus: Fail
• ⚠️Installed and Maintained
  Inspector note: pot room handsink/provide stronger flow of water
  code 29-5-201/02.11* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: pot room handsink/repair soap dispener
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 5, 2010: 6 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.