Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Panchos Taqueria-Kitchen 106
94 Shirley St
Last inspected Oct 31, 2024 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Not required
Get the next inspection, free.
We'll email you when Panchos Taqueria-Kitchen 106 has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsInspection
Jan 2, 2024
Passed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored above ready to eat foods in walk in cooler. Discussed with PIC to maintain raw and ready to eat food stored seperately in refrigerated units. Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed squeeze bottles stored without labels. Provide labels of the common name of food item stored inside.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed improper labeling on ready to eat food items. Provide accurate date marking.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed soils on exterior of bulk containers; spills on prep table with rice cooker. Clean to remove all spills / soils
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jan 2, 2024 · Original Source
Inspection
Dec 20, 2023
Failed
4 recorded violations
criticalCode 590.003/3-302.11-POther
Official wording
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s notes
Observed raw shell eggs stored above ready to eat foods in walk in cooler. Discussed with PIC to maintain raw and ready to eat food stored seperately in refrigerated units. Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-302.12-COther
Official wording
Food Storage Containers Identified with Common Name of Food (C)
Inspector’s notes
Observed squeeze bottles stored without labels. Provide labels of the common name of food item stored inside.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 590.003/3-501.17-PFFood temperature
Official wording
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Inspector’s notes
Observed improper labeling on ready to eat food items. Provide accurate date marking.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Observed soils on exterior of bulk containers; spills on prep table with rice cooker. Clean to remove all spills / soils
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Dec 20, 2023 · Original Source
Inspection
Nov 6, 2023
Passed
4 recorded violations
majorCode 590.004/4-302.12-PFFood temperature
Official wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
Observed no food thermometers on site for proper food testing. Provide
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no sanitizing test strips on location to ensure effective setup. Provide
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Observed no sanitizer on site for warewashing or contact surfaces. Provide and maintain on site
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelymajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Observed hand sink without hand soap. Provide and maintain
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Nov 6, 2023 · Original Source
Inspection
Oct 30, 2023
Failed
4 recorded violations
majorCode 590.004/4-302.12-PFFood temperature
Official wording
Food Temperature Measuring Devices (Pf)
Inspector’s notes
Observed no food thermometers on site for proper food testing. Provide
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode 590.004/4-302.14-PFCleaning and sanitizing
Official wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s notes
Observed no sanitizing test strips on location to ensure effective setup. Provide
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode 590.004/4-501.114-PChemicals
Official wording
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Inspector’s notes
Observed no sanitizer on site for warewashing or contact surfaces. Provide and maintain on site
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelymajorCode 590.006/6-301.11-PFHandwashing
Official wording
Handwashing Cleanser Availability (Pf)
Inspector’s notes
Observed hand sink without hand soap. Provide and maintain
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Oct 30, 2023 · Original Source
More restaurants nearby
Passed
Park's Kitchen - K122
Roxbury · Boston, MA·Eating & Drinking w/ Take Out
Passed
Kings Garden - K108
Roxbury · Boston, MA·Eating & Drinking w/ Take Out
Not required
Culinary Connection Delights-K106
Roxbury · Boston, MA·Eating & Drinking w/ Take Out
Failed
El Sonorense Boston - K124
Roxbury · Boston, MA·Eating & Drinking w/ Take Out