Santo Domingo Restaurant

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings4
• critical findings2

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Failed findings

• ⚠️Hot and Cold Watercritical
  Inspector note: handsinks and 3 bay sink/provide hot running water
  code 27-5-103.11-.12*** · critical food-safety factorstatus: Fail
• ⚠️Pesticide Usagecritical
  Inspector note: basement/remove open green bait blocks from floor area
  code 41-7-206.12/.13*** · critical food-safety factorstatus: Fail
• ⚠️Insects Rodents Animals
  Inspector note: kitchen/remove evidence of rodent droppings from white ledge behind reach in units 2 door traulsen/remove evidence of rodent droppings from floor
  code 35-6-501.111/.115** · serious findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: restroom/provide refill of liquid pump soap restroom/provide refill of paper towels
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: rice 120 degrees/provide proper temperature of 140 degrees or above
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Food Contact Surfaces Cleancritical
  Inspector note: 3 bay sink/provide institutional sanitizer
  code 20-4-703.11*** · critical food-safety factorstatus: Pass
• ✓Food Contact Surfaces Clean
  Inspector note: clean and sanitize all juice equipment clean/sanitize food prep sink properly sanitize all knives in knife rack
  code 22-4-601/602.11** · serious findingstatus: Pass
• ✓Inadequate Facilities/Cooling Methods
  Inspector note: review all cooling methods /foods being cooled in stagnate water and at room temperature
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
• ✓Food Contact Surfaces Design
  Inspector note: replace/resurface all worn white cutting boards
  code 14-4-202.11* · lower-severity findingstatus: Pass
• ✓Equipment Thermometers
  Inspector note: 2 door traulsen/provide internal thermometer to unit
  code 17-4-204.112/.115* · lower-severity findingstatus: Pass
• ✓Test Kit Provided
  Inspector note: 3 bay sink/provide proper test kit
  code 17-4-302.14* · lower-severity findingstatus: Pass
• ✓Non-Food Contact Surfaces Clean
  Inspector note: 2 door reach in/clean all silver shelving above unit hot line/clean interior of all ovens and non working reach in units
  code 23-4-602.13* · lower-severity findingstatus: Pass
• ✓premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: rear grey door/repair/replace damaged door basement/repair hole in ceiling
  code 37-6-501.11-.12* · lower-severity findingstatus: Pass
• ✓Premises Maintained
  Inspector note: kitchen/provide proper storage of mop mop sink/properly enclose sink basement/clean/organize/remove all unecessary equipment
  code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on December 8, 2014: 2 findings appeared for the first time. 2 findings recurred. 10 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.