Pizzeria Rico

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings5
• critical findings1

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: cooked sausage = 63 degrees F. Provide proper temperature of sausage. Product should be kept at 41 degrees F or below or 140 degrees F or above.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Food Protection
  Inspector note: keep all food items 6 inches off the floor in storage room.
  code 08-3-305-307.11* · lower-severity findingstatus: Fail
• ⚠️Clean Equipment & Utensils Storage
  Inspector note: do not store brushes to dry above the hand sink. Dry brushes in another area to ensure no contamination to the hand wash sink area.
  code 24-4-903.11* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: provide paper towels for hand sink. Keep paper towels at hand sink. Paper towels used for drying hands at this sink are kept on table away from the hand sink.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
• ⚠️Walls/Ceilings Designed Constructed Installed
  Inspector note: finish walls in basement. Wall surface should be smooth durable and easily cleanable.
  code 37-6-201.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on May 7, 2012: 5 findings appeared for the first time.

Browse this restaurant's inspections

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.