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Il Panino Cafe And Grill
March 17, 2020 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings3
- critical findings0
Failed findings
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Cutting Surfaces (C)Inspector note: replace scored cutting boards/defective equipment/worn/taped/cracked/peeling strainers.
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Receptacles (C)Inspector note: provide covers for all trash recptacles.
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Floors Walls and Ceilings-Cleanability (C)Inspector note: clean all ceiling tiles throughout/clean floor drain covers and floor under all equipment
Checks marked passed
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(B) & (E) Responsibility of Permit Holder Person in Charge and Conditional Employees (Pf )criticalInspector note: provide employee illness reporting agreement for all foodservice employees
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Packaged and Unpackaged Food-Separation Packaging and Segregation (P)criticalInspector note: relocate and properly store all raw foods away from veges and ready to eat foods.
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: salad dressings stored in a non functioning unit was 75F greek/74F ceasar all creamy cold dressings shall be maintained at 41F or below.
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uspension of Permit / Emergency Closure without a Prior Hearing (P)criticalInspector note: post a 2020 health permit.
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: provide a vomit and diarrhea clean up kit.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: person in charge shall be performing duties 1 dr. unit in no fuctioning with over 100 dressings stored overnight/ temp of unit was 75F and sauces 74F and 75F. pic was informed to discard from unit.
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Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
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Sanitizing Solutions Testing Devices (Pf)Inspector note: provide a testkit for the low temp dishmachine.
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)Inspector note: provide a sanitizer for the 3 compartment sink.
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Capacity-Quantity and Availability (Pf)Inspector note: provide running hotwater at service handsink and restroom handsink.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: discontinue blocking the access to the cook line handsink with food bowls.
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Handwashing Cleanser Availability (Pf)Inspector note: provide soap at cooking line sink and warewashing/ dishmachine handsink area.
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Hand Drying Provision (Pf)Inspector note: provide papertowels as needed for handsink.
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In-Use Utensils Between-Use Storage (C)Inspector note: properly store all scoops and remove all utensils from stagnant water.
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Wiping Cloths Use Limitation (C)
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Toilet Room Receptacle Covered (C)
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Intensity-Lighting (C)Inspector note: provide adequate lighting in mop room.
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Designation-Dressing Areas and Lockers (C)Inspector note: relocate all employee personals from service area and dry storage shelves.
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Maintaining Premises Unnecessary Items and Litter (C)Inspector note: provide in mop room a maintenance rack for proper storage of all equipment.
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Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: remove all paint peeling in rear storage room.
What changed since the previous inspection?
Compared with Fail on March 16, 2020: 3 findings recurred. 20 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.