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Merengue Restaurant
March 10, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings9
- critical findings2
Failed findings
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Hot HoldingcriticalInspector note: Cooked rice being held at118F. PIC removed and and reheated to 165F to ensure no bacterial growth. Discontinue and ensure all foods are held at 140F and above.
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Separation Segregation Cross ContaminationcriticalInspector note: Raw eggs in basement walk-in stored above ready to eat produce. Discontinue and store appropriately to ensure no contamination from raw eggs.
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Cross Connection Back Siphonage BackflowInspector note: No evidence of a back flow preventor on hose connected directly to mop sink faucet. Provide.
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Food ProtectionInspector note: Several packages of juices and other products stored on ground of walk-in freezer. Discontinue and store elevated at least 6 inches off the ground.
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Non-Food Contact Surfaces CleanInspector note: Interior of clear container storing clean equipment visibly soiled. Clean to remove.
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Installed and MaintainedInspector note: Faucet at 2 bay sink constantly running. Repair or replace. Pipe under dump sink in basement leaking. Repair.
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Hand Cleaner Drying Tissue SignageInspector note: No paper towels at back hand wash sink. Provide. No soap at hand wash sink. Provide.
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Outside Storage Improperly MaintainedInspector note: Outside dumpster with lid missing. Replace. Outside dumpster area with excess trash and debris clean to remove.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Filters above fryer heavily soiled with grease. Clean to remove.
What changed since the previous inspection?
Compared with Pass on November 25, 2009: 9 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.