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Il Panino Restaurant

May 20, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings8
critical findings4

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Failed findings

Hot Holdingcritical

Inspector note: The hot holding steam table is not working sauce 132F. Provide proper hot holding of 135F or above. (the sauce was reheated and a double boiler was setup to keep items hot and a new steam table will be installed tomorrow)
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: The items on the line are elevated and the refrigeration is not working properly mozzarella 50F ham 50F. Provide proper cold holding of 41 For below. (manager discarded items and the refrigeration repairman already arrived to repair machines) The larger flip top unit is also not working scallops 45F. Provide proper cold holding of 41F or below. (The refrigeration guy was already working on the machine)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Employees are unable to wash their hands with no soap at the sink during prep. Make sure sink is properly stocked and employees are trained in proper handwashing. (Employee was able to find soap for the sink)
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: There are multiple risk factor violations. Provide a certified food manager who supervises and ensures the safety of the food.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: The fire at the Il Panino location on Hanover Street has effected the walk-in refrigerator for this location and they are only using reach-in refrigerators. Simplify the menu and add refrigeration to properly cool items and maintain product temperatures. There are items cooling on the counter in the upstairs prep kitchen cooked ham and onions 138F. Provide proper cooling methods to be sure items cool properly from 135F to 70F in two hours and then from 70F to 41F in an additional four hours.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: There are error messages on both dishwashers. Repair. (both amchines were sanitizing with 50 ppm chlorine)
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: There is no soap at the upstairs prep kitchen handsink. Provide. The upstairs handwash sink has no signage. Provide handwash signage for sink.
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The cooking equipment is soiled with food debris and buildup. Clean to remove. The shelving upstairs is soiled. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 1, 2018: 8 findings appeared for the first time.

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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.