Mangu Dominican Bistro

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings7
• critical findings1

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Failed findings

• ⚠️Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)critical
  Inspector note: properly date mark all ready to eat foods held over 24 hours
  code 590.003/3-501.18-P*** · critical food-safety factorstatus: Fail
• ⚠️(A )Cooling Methods (Pf)
  Inspector note: meat 80 degrees cooling at room temperature/provide proper time temperature criteria. Owner reheated to 165 degrees and started proper cooling procedure
  code 590.003/3-501.15-PF** · serious findingstatus: Fail
• ⚠️Using a Handwashing Sink-Operation and Maintenance (Pf)
  Inspector note: rear handsink/remove pots from handsink
  code 590.005/5-205.11-PF** · serious findingstatus: Fail
• ⚠️(A) Certified Food Protection Manager (C)
  Inspector note: Provide certified food managers certificate and allergen certificate
  code 590.002(C)/2-102.12-C* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Use Limitation (C)
  Inspector note: properly store all wiping cloths in a sanitizimg solution
  code 590.003/3-304.14-C* · lower-severity findingstatus: Fail
• ⚠️Maintaining Premises Unnecessary Items and Litter (C)
  Inspector note: basement/clean and organize defrost 1 door freezer
  code 590.006/6-501.114-C* · lower-severity findingstatus: Fail
• ⚠️Closing Toilet Room Doors (C)
  Inspector note: provide self closing door to employee restroom owner must provide restroom for indoor and outdoor dining patrons approved by building inspector
  code 590.006/6-501.19-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 23, 2020: 7 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.