Sbarro Restaurant

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings5
• critical findings3

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Stromboli sitting out at 84F / Provide proper hot holding temperatures of 140F or above at all times. Past discussions have also included refrigerating the stromboli and reheating as ordered.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Cold Holdingcritical
  Inspector note: Shredded cheese 61F red sauce 56F cubed ham 47F sausage 47F / All items sitting on ice because pizza unit is not working. Items have been on ice since 11:30am / More ice will be added to the top reach in unit as discussed and kept at least halfway up the container. / Provide proper cold holding temperatures.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Person in charge Assignedcritical
  Inspector note: Provide a CFPM to be on site during all operational hours.
  code M-2-101.11*** · critical food-safety factorstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: Pizza unit is not working / No food is stored inside the unit at this time / Top part is filled with ice and used for holding pizza toppings / Repair or replace unit to provide operating temperatures of 41F or below at all times.
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️Test Kit Provided
  Inspector note: No test kits on site for chemical sanitizer at 3 bay sink / Provide.
  code 17-4-302.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 15, 2018: 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.