Santo Domingo Restaurant

April 25, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings18
critical findings5

Failed findings

Hot Holdingcritical

Inspector note: Hot holding unit food temperatures Ribs @108F-145F. - Chicken Legs 108F-145F - Fried Casava 98F - Soup 145F - Rice & Beans 145F-172F - Veggies 135F - Whole Chickens 121F-136F - Beef 120F. Maintain at 135F or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Cold Holding Temperatures 1. Service Line Refrigerator - Flan 46F 2. Sandwich Unit - Ham 45F - Lettuce stored in water 48F 3. In Line Refrigerator - Tripe 52F in plastic bag. Discontinue storing lettuce in water. Properly cold hold at 41F or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: No evidence of handwashing at handsinks. Inoperable.
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Soiled soapy water in 3rd bay with unknown blue substance. Registers 150 PPM Quats. Provide 200 PPM quats to sanitize.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Person In Charge (PIC) Christino Jimenez is certified allergen trained but not monitoring cold and hot holding cleaning and sanitizing of equipment and unable to provide information on training staff for illness policy. Vomit and diarrhea are not a complete reporting of illness. Cooling practices appear to be not monitored as food stored in deep plastic containers and plastic bags. Review food safety training and ensure staff adequately trained to perform duties.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Food preparation tables with visible soils. Dishwasher filled with plastic bags. Interior of refrigerated and freezerrotisserie oven interior units soiled. Plastic and wooden cutting boards with thick food soils. Interior of fryolators and ovens with heavy grease and soil. Blender and can opener soiled. Rotisserie BBQ oven heavily soiled. Clean to remove grease and food soils.
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: 1. Walkin Refrigerator - Foods stored in plastic grocery bags. Discontinue reuse of plastic grocery bags. 2. Beverage/Dessert Station - Ice stored in beverage cooler. Store ice in equipment to properly drain not in beverage cooler.
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Utensil Storage

Inspector note: 1. Cookline - Soiled knife being store inbetween equipment. Discontinue 2. Beverage/Dessert Station - Utensils stored in stagnent water. Discontinue. Store clean and dry in product with handle above fill line in cool running water or clean water at 135F or above
code 10-3-304.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Replace or resurface plastic and wooden cutting boards to remove scored areas. Repair Upright True refrigerator. Registers 46F.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Refrigerator gaskets with thick black soils. Replace. Bottom shelves of preparation tables rusted. Resurface.
code 15-4-202.16* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: First bay at warewash with soiled pots and pans and second bay with soiled soapy water. Train staff on proper warewashing.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Discontinue use of sponges to clean food contact surfaces. Instructed PIC to store wet wiping cloths in sanitizing solution between use.
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Bottom shelf on preparation table soiled. Exterior of Victory 2 door soiled. Exterior of freezer and compressor cover with heavy soil. Exterior of hand grill soiled. Handles of equipment encrusted with dried food soils. Exterior doors sides tops of cooking equipment with heavy grease and dried food stains. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Handwashing sink at warewash with no cold running water. Hot water at 150F. Unable to wash hands.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: No paper towels. Provide.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Toilet Enclosed Clean

Inspector note: No toilet seat cover. Replace.
code 32-6-501.11-.12/6-202.14* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: 1. Cooking line -Hood filters with dripping grease. Wall behind equipment with grease build up. 2. Basement -Walk in ceiling fan covers walls with heavy soils. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Premises Maintained

Inspector note: Enclose open mop sink next to beverage station. Remove personal items hanging next to handwashing station. Store in lockers.
code 42-6-501.113/.114* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on December 28, 2018: 12 findings appeared for the first time. 6 findings recurred. 5 previous findings did not recur.

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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.