Merengue Express
FAILThursday, May 23, 2024 at 5:18 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed codfish / mixed vegetables stored @ 120F at service line. Discussed with PIC to maintain hot holding @ 135F and above. PIC reheated to 165F and stored in hot holding cabinet
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Observed hand sink in prep area without paper towels. Discussed with PIC to maintain all hand sinks fully stocked with soap and paper towels. PIC corrected on site
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.004/4-903.11-C1
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Observed knives stored between wall and prep table. Discontinue and store knives properly
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.