MERENGUE RESTAURANT
FAILFriday, October 22, 2021 at 3:32 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Observed staff cuting fruit on the handsink after she rinsed hands and not washed properly- wash hands only at handsink
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Salads and other food items held in reach in cooler has no date marked - PIC told me the salad was prepared 3 days ago- Date mark items held in refrigerator for 24 hours or more
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Staff cutting fruits on handsink with bare hands - Discontinue cutting fruit thats ready to eat with bare hands and use prep area to wash and cut fruits- discontinue cutting at handwash sink
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Ice machine in basement food prep area needs cleaning - Clean to remove soils and prevent contamination to ice
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
In Kitchen area over the cookline Replace all discolored and broken tiles. Clean vents over stove and vents in kitchen area -Clean to remove dust particles to prevent from getting into prepared foods
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean