538 Forest Avenue
Staten Island, NY 10310
(718) 981-2999
Current Inspection Grade: A
At A Glance
Panini Grill has an average score of 15 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 Grill 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.
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
02/07/2024 | Cycle Inspection / Re-inspection | Score: 10 | A
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 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.
- Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
05/25/2023 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Hot TCS food item not held at or above 140 °F.
05/17/2022 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Single service item reused, improperly stored, dispensed; not used when required.
- Accurate thermometer not provided in refrigerated or hot holding equipment.
Leave a Reply