Sbarro

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Reach in pizza make table has an ambient temperature of 49F.

Basic – Dead roaches on premises

Seven dead roaches on roll cart near ware wash area. Manager took cart outside

Three dead roaches on wall behind hand sink in ware wash area

Approximately 10 dead roaches on floor under equipment in back kitchen area. Repeat Violation Warning

Basic – Floor soiled/has accumulation of debris

Floor soiled with packaging debris in walk in cooler. nFloor in back kitchen area soiled with debris.

Basic – Floors not maintained smooth and durable

Large gaps between floor tiles in back kitchen area.

Basic – Ice bucket/shovel stored improperly between uses

Ice bucket not inverted.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Sanitizer portion of triple sink soiled with food and grease

Roll cart and shelf under prep table in back kitchen soiled with dirt buildup.

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present

Large gap between door and frame while door is closed.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Case of unwashed tomatoes on shelf over cheese. Manager moved tomatoes to bottom shelf. Corrected On-Site Repeat Violation

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Female employee touched hat and continued to prep food without washing hands.

High Priority – Roach activity present as evidenced by live roaches found

One live roach on floor under ice machine. nOne live roach on wall behind hand wash sink. Repeat Violation Warning

High Priority – Rodent activity present as evidenced by rodent droppings found

Approximately 50 rodent droppings on floor under stove and under dough mixer in back kitchen area

Approximately 10 rodent droppings on frame of dough mixer in back kitchen area

Approximately 25 rodent droppings on shelves under fountain machine at front counter

Approximately 20 rodent droppings on floor under pizza make table near pizza oven. nManager began cleaning. Repeat Violation Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

In reach in pizza make table: ricotta mix 50F. Ham 45F. Meatballs 50F. Chicken 49F. Liquid eggs 47-49F. All items in unit overnight. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In reach in pizza make table: ricotta mix 50F. Ham 45F. Meatballs 50F. Chicken 49F. Liquid eggs 47-49F. All items in unit overnight. Ambient temperature in unit is 49F. Warning

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit

Ambient thermometer in reach in pizza make table showing 0F. Actual temperature in unit is 49F. Manager placed new thermometer in unit. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Slimy substance on deflector plate in ice machine.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Board with times on front line for all items, Time documents were not available at this time.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Ricotta mix made two days ago with no date mark. Stop sale issued on product for temperature abuse.