How do banana peels reflect its ripening state? Can we influence that in our kitchen?
Alright, I'll go ahead and post this as an answer.

The fact of the matter is the Cavendish/dessert bananas should not be refrigerated. They will develop a sickly green/grey tinge to their skin. This does not really affect flavor, texture, or to the best of my knowledge, nutritional value, but it makes them look like ass.

Now, to the crux of your issue: you say this is a commercial kitchen. And herein lies your problem: your produce almost certainly gets delivered in a refrigerated truck. What the delivery drivers should be doing, but almost certainly aren't, is wrapping the bananas (and tomatoes, but I digress) in a nice heavy blanket. But let's be realistic, no truck driver is going to waste time doing that. So your bananas (and tomatoes!) are showing up, pre-refrigerated by your produce purveyor. And there's not a damn thing you can do about it.

Or is there?

There is something you can do. But it won't be easy, or particularly fun, unless you're a sadistic bastard who likes yelling at people. Get yourself a laser thermometer and meet the delivery truck when it rolls up. When the door opens, temp the bananas. (Actually, you should do this with every time/temperature sensitive product you receive.) If the bananas are less than ~50° F, send 'em back. Demand a fresh case. Refuse to pay. Keep doing it until you get the bananas you want. After a few rounds, your driver will make damn sure the bananas are perfect.