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Paparino's Pizza

October 2, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings11
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: sauce 110 degrees/reheat to 165 on stove top and hold at 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: properly sanitize all knives/pizza cutters
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: store opened food bags in covered containers store all paper products 6 inches off floor
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: replace worn can opener blade
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: pizza reach in/repair worn door gasket 1 door freezer/replace unit or provide new cover 1 door grill/repair door handle to top cover of unit
code 15-4-202.16* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: sandwich bar 1 door glass/provide thermometer to register 41 degrees or below provide internal thermometers to all reach in units
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: 1) no test kit to measure quatenary ammonia supply test kit
code 17-4-302.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: clean interior of reach in units clean interior/exterior of friolators and all other cooking equipment
code 23-4-602.13* · lower-severity findingstatus: Fail
Outside Storage Improperly Maintained

Inspector note: clean grounds around dumpster
code 34-5-501.111/.115* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: upper storage/clean floor area throughout room replace loose worn floor tile in kitchen
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: upper storage/clean/resurface worn yellow walls
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

Checks marked passed

Cold Holdingcritical

Inspector note: tuna 60 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Hot and Cold Watercritical

Inspector note: repair hot water tank to provide hot running water to all sinks
code 27-5-103.11-.12*** · critical food-safety factorstatus: Pass
Insects Rodents Animals

Inspector note: yellow wall ledges/remove evidence of rodent droppings from wall
code 35-6-501.111/.115** · serious findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: rear handsink/restroom/provide liquid pump soap
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
Adequate Number Frequency Vermin Proof

Inspector note: provide grease barrel for proper storage of grease/remove from under grill
code 33-5-501.13-.17* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: upper storage room/clean organize entire room
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Pass on April 24, 2008: 11 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.