SBARRO

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink block with garbage container.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -Observed cases with drinks and drinking water stored on walk in cooler floor.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausages cold held at 49F in flip top cooler. As per operator, sausages placed in unit from overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sausages cold held at 49F in flip top cooler. As per operator, sausages placed in unit from overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held at 129F in frontline steam table. Per operator, chicken cooked 1 hour before the inspection. Operator reheat chicken to 166F.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed mushrooms thawing at room temperature in prep area. Operator transfer to running water. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonia sanitizer at 00 ppm . Operator replaced empty container. Final reads at 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed at 12:15 p.m. meatballs at front counter tampsat 110F. Par operator, meatballs reheat and placed in steam table at 10:30 a.m. Operator reheat item to 174F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed food containers stored inside hand wash sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Bathroom facility not clean. -Observed handwashing sink in prep area with accumulation of dirt and old food residue

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 C02 tanks in storage not secured. Repeat Violation

Basic - Employees with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in prep area.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed at 11:13 a.m. no time marked on cooked pizzas held using time as a public health control. Per operator, pizza cooked at 10:43 a.m. operator correctly time marked pizzas. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (124F - Hot Holding); marinara sauce (112F - Hot Holding). Per operator both items reheat on stove top and transfer to steam table 30 minutes prior to the inspection. Operator reheat items to 171-177F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink blocked with garbage container.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed several spray bottles stored inside hand wash sink at dishwashing area. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. -Observed 2 unlabeled spray bottles with cleaning chemicals in prep area.

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed 2 CO2 tanks in storage area not secured.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Admin Complaint

Basic - Food stored on floor. -Observed bag with flour stored on floor in prep station.

Basic - Single-service articles improperly stored. -Observed case with pizza boxes stored on floor in prep area.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 4:30 p.m. no time mark on pizzas held using time as a public health control. As or manager, pizzas made at 3:00 p.m. Operator correctly time marked pizzas. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at dishwashing area block with garbage container. Operator removed. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed several spray bottles and equipment stored inside hand washing sink. Operator removed Corrected On-Site

Basic - Bathroom facility not clean. Observed accumulation of mold like substance buildup inside handwash sink at dishwashing area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed cases with drinking water stored on walk in cooler floor.

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.

Basic - Stored food not covered. Observed ham stored in walk in cooler not covered.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - No handwashing sign provided at a hand sink used by food employees at 3 compartment sink