Panini Cafe

589 1 Avenue
Manhattan, NY 10016
(212) 213-9199

Current Inspection Grade: A
Current Grade: A
Last Graded: 03/31/2022
 
 

At A Glance

Panini Cafe has an average score of 20.33 from 3 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Panini Cafe may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

04/19/2023 | Cycle Inspection / Initial Inspection | Score: 13 | A
  1. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
  2. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
03/31/2022 | Cycle Inspection / Re-inspection | Score: 9 | A
  1. (Critical) Hot food item not held at or above 140º F.
  2. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
02/25/2022 | Cycle Inspection / Initial Inspection | Score: 39 | Not Graded
  1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  3. (Critical) Hot food item not held at or above 140º F.
  4. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
  5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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