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Sbarro Restaurant (Trmnl C Food Court)

October 11, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Meatballs are 118F - Re-heated to 157F - Microwave meatballs before placing them in the sauce
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Toxic Items: Original Containercritical

Inspector note: Remove opened windex bottle from the pizza slice area and store as discussed
code 41-7-101.11*** · critical food-safety factorstatus: Fail
Food Protection

Inspector note: Cover all exposed foods [ chicken ] in refrigeration units during extended periods of time Elevale all foods off the floor at least six inches as dsicussed
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Opened bags of flour sugar [ halk full ] Provide labeled food containers with lids
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Clean under all equipmet on the cooking line - inside / outside of all refrigeration units - exterior of all bulk food containers from old food spills stains and soils
code 23-4-602.13* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 19, 2012: 5 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.