SBARRO #479

Observed chemicals such as orange cleaner, spackle, bleach, paint, and tool kit bag stored above the vegetable prep sink in the main kitchen. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P COS: PIC placed the chemicals on a bottom shelf in the main kitchen.

Observed utensils with handles stored inside of parmesan cheese in the bottom of the front food service prep top cooler; and salt and sugar in the main kitchen storage rack of the main kitchen with the handles touching the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; COS: Handles were removed from the food.

Single service pie containers, bowls, and lids for pasta are stored upright and uncovered in the front food service's service line. CA: 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. COS: Items covered.

Facility does not have written procedures for TPHC. Facility maintains a temperature log. PIC states that tomato and cucumber mixture was placed on time at 11am. Facility did not discard at 3pm per 4 hour rule.

C/A: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Food shall also be discarded if it is not labeled with discard time or if food is still available for service pass the indicated discard time

COS: tomatoes discarded. EHS provided the template for TPHC in both English and Spanish

PIC unable to describe all of the reportable symptoms and illnesses as it relates to foodborne illness.

C/A: Describing the symptoms associated with the diseases that are transmissible through food

COS: EHS reviewed the symptoms and illness; EHS also provided a copy of the employee health policy in Spanish

Observed cold TCS food distinguished by an asterisk (*) located in the pizza preptop holding above 41F.

C/A: cold time/temperature control for safety food shall be maintained at 41°F or below

COS: items discarded and replaced with item under 41F from the WIC

Observed black build-up inside the soda nozzles (Dr. Pepper and Fanta) located in the FFS area. Observed black build-up on the inside of the ice machine walls and the white chute.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Ice removed from ice machine and ice machine was washed with soap and water, and then wiped down with a wiping cloth in a QAT solution of 400 ppm and allowed to air dry. Soda nozzles washed, rinsed, and sanitized in a QAT solution of 400 ppm, and allowed to air dry.

Observed TCS foods on top of and inside pizza prep cooler at temperatures greater than 41°F. COS: Ice used to maintain cold food temp on top of unit.

Observed paper cups used as scoops in bulk storage containers. CA: Use scoops with handles when dispensing bulk foods.

Observed cold water valve turned off at vegetable prep sink. COS: Water turned on and running properly.

Observed unshielded fluorescent lights in kitchen area. CA: Install unbreakable/plastic covers over kitchen lighting.