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Pan Thai

October 2, 2007 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings10
critical findings2

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Failed findings

Adequate Handwashing/Where/When/Howcritical

code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: provide papertowels for dispencor.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

code 22-4-601/602.11** · serious findingstatus: Fail
Insects Rodents Animals

Inspector note: provide extermination report.
code 35-6-501.111/.115** · serious findingstatus: Fail
Food Contact Surfaces Design

Inspector note: replace scored cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: dishmachine wash temp. 145 f shall be 150 f .
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

code 23-4-602.13* · lower-severity findingstatus: Fail
Floors Designed Constructed Installed

code 36-6-201.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

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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.