Cooked?✓
Papa Rino's Pizza
January 20, 2012 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking w/ Take Out
- failed findings0
- critical findings0
✓ No failed findings were recorded; 12 code checks were marked passed.
Checks marked passed
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ReheatingcriticalInspector note: Staff reheating food product in steamtable.Discontinue parctice and properly utilize cooking equipment to reheat food product.
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Hot HoldingcriticalInspector note: Meatball in steamtable at96F-98F.Alfredo sauce at117F-122F.Provide proper Temperature Control for hot holding of 140F and all times.
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Food Contact Surfaces CleancriticalInspector note: No sanitizer on site to properly and effectively sanitize any pot/pan or utensil as well as sanitize in place equipment.Provide.Please ensure an adequate supply of sanitizer in stock.Establishment should not be functioning without proper means of sanitation.Provide at once.
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Pesticide UsagecriticalInspector note: Evidence of open poison(Rodent bait) used in basement on stairwell.Discontinue use of any open poison or tracking powder in restaurant an provide proper approved methods of extermination.Provide recent extermination report detailing activity sanitation structural defficienceies(Side door needs a door sweep-There shall be no light of day seen from around doors or jams.Properly seal) and any recommendations.
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PIC Performing DutiescriticalInspector note: PIC not performing duties as required as evidence by Inspection report and critical violations cited.Please review Chapter 2 of the Food Codes(Responsibilities of PIC).Provide Food Codes onsite(1999 Federal Food Code and the Ma State supplement 105CMR590.00).Adequately trrain staff in food safety as it relates to their job function.PIC unable to explain how to calibrate the metal stem thermometer proper Temperature Controls and that she utilizes a quat test kit with chlorine sanitizer.
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Food ProtectionInspector note: Use of non food grade/commercial grade NSF storage containers for food products.Provide proof that containers are of an approved source for food storage(Salt Sugar Tomato sauce etc.).
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Clean Cloths Hair RestraintInspector note: Items stored in handsink by 3bay sink.Trash receptacle stored infront of handsink at cooking line.Discontinue practices and utilize handsinks for handwashing ONLY and do not block or store anything in or on handsinks for any reason. • Staff cooking and preparing foods without proper hair restraints.Provide.
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Non-Food Contact SurfacesInspector note: Use of cardboard boxes to store pizza pans that are worn and visibly soiled.Discontinue practice and provide a smooth non porous and easily cleanable surface area as required.Use of cardboard to line shelving(Walk-in etc.).Discontinue practice.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloth sitting on tabletops/counter.Properly store in sanitizer.
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Toilet Enclosed CleanInspector note: Door to restroom off warewashing area in rear of kitchen doesn't have a self-closing mechanism attached to it.Provide.Employee restroom doesn't have a covered waste receptacle for female employee's.Provide.
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Improper Maintenance of FloorsInspector note: Stairs and basement floors need to be cleaned and swept clean.Properly organize any materials being kept and stored within facility.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Worn ceiling areas with flaking paint throughout front/back of facility.Repair and atleast scrape flaking paint to eliminate possibility of contamination to food products(Area over steam table and prep area).Light fixtures visibly dirty over cooking equipment.Clean.
What changed since the previous inspection?
Compared with Fail on January 10, 2012: 12 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.