Sbarro Restaurant

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Hot Holding- Ham and Cheese Calzone 116F Chicken Ranch Pizza 112F. Maintain at 135F or above. PIC states that they mantain food for 90 minutes and discard it but there are no logs timers or other evidence of it. If there are SOPs aproved by Health Department ensure that they are on site and they are followed in detail.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical
  Inspector note: PIC unable to set Three Bay Sink for lack of drain plugs. PIC states that they perform warewashing without plugs and called manager to bring a new drain plugs set. Set three bay sink properly and perform proper warewashing all the time (Wash Rinse Sanitize).
  code 590.004/4-501.114-P*** · critical food-safety factorstatus: Pass
• ✓(A)-(P) Person-In-Charge-Duties (Pf)
  Inspector note: Retrain staff with regard to proper warewashing and hot holding.
  code 590.002(D)/2-103.11-PF** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 29, 2021: 3 previous findings did not recur.

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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.