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Sbarro Restaurant

September 11, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings4
critical findings1

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Failed findings

Coolingcritical

Inspector note: Pasta placed in a deep metal bowl covered with plastic for cooling inside walk-in unit.. It registered 144F. PIC stated that it had just been put in the walk-in and placed in shallow trays. Ensure that proper cooling methods are being followed and temperatures monitored.
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloth sanitizer container at the retail line did not registered any sanitizer solution level. Provide proper sanitizer solution level (chlorine 50-100ppm).
code 21-3-304.14* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: Storage shelves at the prep area soiled.Clean properly.
code 23-4-602.13* · lower-severity findingstatus: Fail
Walls/Ceilings Designed Constructed Installed

Inspector note: CO2 tanks not secured. Secure/chain properly.
code 37-6-201.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 12, 2016: 4 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.