SBARROS PIZZA
FAILWednesday, October 20, 2010 at 4:42 PM
Violations Cited
03-3-501.16
Hot Holding
Calzone holding at 122.6F(One staff member unsure on what hot holing needs to be at and the PIC at time of Inspection stated"we reheat if customer asks".Other foods were over the required 140F(Good).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Multiple staff observed wiping hands on apron or not washing hands after rinsing soiled utensil in 3bay sink and before performing additional tasks.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
27-5-103.11-.12
Hot and Cold Water
Hot water at handsinks tested at 176F(Excessively hot.Hot water at handsinks shall be at 110F).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Handsink in back prep and warewash area is used to store trash bags.Staff also observed wiping hands on aprons.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
41-7-201/04.11
Separation/Sanitizer Criteria
PIC at time of Inspection not able to fill up sink with sanitizer and demonstrate proper efficacy rate of sanitizer.(He stated come back tomorrow when manager onsite?????).How are we properly warewashing pots and pans????Acylic tile paint stored on food shelving over mixer????
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
Staff onsite during Inspection are unfamilar with the basic knowledge needed to operate a safe and sanitary establishment.Although the gentlemen onsite were very friendly they didn't know what the hot holding temperature should be how to sanitize in a 3bay sink demonstrate proper handwashing techniques ther was acrylic tile paint stored on food shelving over mixer as well as open employee beverage in prep area?????Please provide the proper training for staff.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist