Cooked?✕
Sbarro
October 31, 2007 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings0
Failed findings
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Non-Food Contact SurfacesInspector note: Repair or replace surfaces that are in disrepair. Specifically broken counter Surfaces shelving.
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Equipment ThermometersInspector note: Replace equipment Thermometers where Missing or Malfunctioning. Specifically in front undercover units and walk in refrigerator. Probe Thermometers should be Present in food Prep and service areas.
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Test Kit ProvidedInspector note: Provide sanitizer Tess Strips for 3 bay Sink.
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Installed and MaintainedInspector note: Repair The hot water fixture to the hand sink.
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Toilet Enclosed CleanInspector note: Women's restroom without soap. Refill.
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Outside Storage Improperly MaintainedInspector note: Outside Trash storage area soiled and accessible to birds and vermin. clean.
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Fixture's not properly shieldedInspector note: lighting fixtures without bulbs or shields. Correct.
Checks marked passed
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Hot HoldingcriticalInspector note: Calzores and stuffed pizza at 112 To 128 degrees F. Provide proper hot holding at 140 degrees or above.
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Cold HoldingcriticalInspector note: Pasta & cheese our in preparation area at 81 degrees F. Cut vegetables left out on cutting board at 63 degrees F.Provide Proper cold storage at 41 degrees F or below.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Review proper glove use and frequency of glove change.
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Good Hygienic PracticescriticalInspector note: Review Proper and adequate hand wash procedures with staff. In addition review proper hand wash frequency with staff. stiff rot Properly executing either.
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Prevention of Contamination from HandscriticalInspector note: Manager left counter service and Started preparing dough with bare hands. Restrict bare hand use.
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Food Contact Surfaces CleancriticalInspector note: Pizza cook wiping preparation surfaces with Soiled cloths. Provide sanitization buckets with clothes at each preparation area. Review Sanitization & cleaning Process with staff
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Location AccessiblecriticalInspector note: Rear hard sink blocked by chair and equipment. Provide open access.
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PIC Performing DutiescriticalInspector note: Management and staff not properly executing duties. Review Proper hand wash glove use hot holding cold holding and food contact surface cleaning and sanitization procedures.
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Food Contact Surfaces CleanInspector note: Staff rot properly cleaning and sanitizing Pizza prep surfaces prior To preparation of pizza calzores era. when busy.
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Food Utensil StorageInspector note: Discontinue The storage of utensils in stagnant water.
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Clean Cloths Hair RestraintInspector note: Discontinue the storage of soiled linens and cloths on person. Change cloths and apron when heavily soiled. Manager serving food and Performing prep work without hair restraint.
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Wiping Cloths Clean SanitizeInspector note: Soiled wiping cloths stored outside of sanitizer. Correct.
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Non-Food Contact Surfaces CleanInspector note: clean the following: Front and rear shelving interior of walk in top of grease Trap beverage dispersing unit mop Sink dough Mixer.
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Clean Equipment & Utensils StorageInspector note: Provide proper Storage of utensils. clean Storage containers-not in between equipment and on clean counter surfaces. • Soiled gloves and equipment stored on shelving beside cleaned equipment. Provide Separation.
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Hand Cleaner Drying Tissue SignageInspector note: Towels not present at rear hand sink. Hot water Turned off at front Sink. Fixtures not clean. correct.
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Improper Maintenance of FloorsInspector note: clean Re floor beneath the beverage disperser 3 Say sink Mixer and cooking equipment.
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Premises MaintainedInspector note: Personal Tens soiled and clean linens stored haphazardly Throughout establishment. organize. separate soled from clean.
What changed since the previous inspection?
Compared with Fail on October 30, 2007: 7 findings recurred. 17 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.