Cooked?✕
Merengue Restaurant
October 31, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings24
- critical findings7
Failed findings
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Spoilage Unsafe FoodcriticalInspector note: Meats with freezer burn. Odorous fish stored in unit of 52F. Fish 51F. Discarded.
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Cold HoldingcriticalInspector note: Multiple cooked and raw PHF's stored In unit overnight at 49F-55 F
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Separation Segregation Cross ContaminationcriticalInspector note: Raw foods stored over and next to cooked foods in walk-in and 3 door reach in refrigerators. Store properly.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Staff preparing food without washing hands. Sinks for washing hands blocked and not supplied with paper towels soap.
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Food Contact Surfaces CleancriticalInspector note: Staff not properly washing rinsing Sanitizing equipment at 3 Bay sink. Retrained and corrected.
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Location AccessiblecriticalInspector note: Hand sinks in kitchen blocked with tubs and boxes.
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PIC Performing DutiescriticalInspector note: Person in charge not monitoring duties as evident by critical violations. Owner arrived and stopped production voluntarily discarded foods at improper temperatures. odorous with freezer burn. Repairman here to ensure equipment operating properly.
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Food Contact Surfaces CleanInspector note: Soiled serviceware and pots pans from previous day. Clean and sanitize lwith proper frequency and always at end of service.
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Cross Connection Back Siphonage BackflowInspector note: Hose in mop sink has no backflow prevention. Provide.
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Food Container LabelsInspector note: Several bulk bins without labels. Provide. Mislabeled juice containers.
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Food ProtectionInspector note: Staff using china plate to dispense rice and beans. Discontinue.
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Food Utensil StorageInspector note: Knives and other utensils stored between wall and equipment. Discontinue and store properly.
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Clean Cloths Hair RestraintInspector note: Some staff without hair restraints. Provide. Ensure uniforms are clean and changed with proper frequency.
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Food Contact Surfaces DesignInspector note: Provide proper utensils to dispense food.
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Non-Food Contact SurfacesInspector note: Repair 3 door refrigeration unit; ensure properly operating at 41F or below. Address heavy leaking. Replace torn gaskets. No separation between hand sink and sanitizing bay. Provide.
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Three Compartment SinkInspector note: Inadequate facility lo store soiled pots and pans. Provide drainboards or other soiled pot storage rack or cart.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths are soiled and not stored in sanitizing solution.
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Non-Food Contact Surfaces CleanInspector note: Shelves in kitchen cooking line equipment tops sides fronts exteriors of bulk food containers are soiled. Clean to remove.
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Improper Storage of Re-usable UtensilsInspector note: Clean storage area has sailed knives. Remove.
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Toilet Enclosed CleanInspector note: All three hand sinks had no soap paper towels. Provided by PIC
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Improper Cleaning of ReceptaclesInspector note: Exterior of trash barrels soiled. Clean.
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Improper Maintenance of FloorsInspector note: Floors in storage and prep areas soiled. Clean.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Ceiling in prep area soiled with food hood had heavy grease build up hood inspection expired.
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Premises MaintainedInspector note: Store mop 6" from floor store all personal items out of kitchen.
What changed since the previous inspection?
Compared with Pass on November 25, 2011: 24 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.