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Sbarros Pizza
April 9, 2010 · Administrative hearing
🫥not rated
- official resultAdministrative hearing
- inspection typeEating & Drinking w/ Take Out
- failed findings3
- critical findings0
📁 This is an administrative record, not a health inspection. It does not replace the restaurant's latest meaningful health result.
Failed findings
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Test Kit ProvidedInspector note: Worn/water damaged test kit.Provide proper kit.No warewashing instructions posted at 3bay sink.Provide.4-9-2010:No Quat test kit for wall mounted quat sanitizer PIC explains is used for warewahing.The word sanitize is posted on sink but PIC/CFM thought that the wall mounted sanitizer(quat) was a chlorine sanitizer and tested quat sanitizer with chlorine test kit.Please provide Directions for use on sanitizer used for warewashing and review process.Inspector walked PIC/CFM through the 3 different types of sanitizer concentrations and reviewed in Code.
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Installed and MaintainedInspector note: Use of a garden hose as a drainage tube for condenser in walk-in refridge in basement.The hose is also directly sitting in full bucket of stagnant water.Provide proper drainage tubing.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Hotline/hood systems do not have the required sticker on them(Refer to BFD).
Checks marked passed
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Hot HoldingcriticalInspector note: Meatballs holding in steam table at 110F.Chicken cutlet in same steam table at 110F.
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Labeled Common NamecriticalInspector note: Chemical bottles not labeled.
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PIC Performing DutiescriticalInspector note: PIC/CFM not performing duties as required by Code by not knowing how to properly calibrate metal stem thermometer.He coulsn't explain time/temperature controls for Cooling foods(He Cools food at this location) Hot food was out of temperature and PIC explained it was because the last Inspector didn't ask him to take a temperature???? He couldn't explain the Employee Health Policy He explained that the handsink in back prep area and warewashing area wasn't used and only the one up front????He explained that he disposed of dirty mop water into the 3bay sink where sanitizing is done on pots pans????.All information is considered basic safe food principles/practices that PIC is required to know.Utilize your training and common sense to accomplish.
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Non-Compliance w/Employee Health PolicycriticalInspector note: PIC/CFM couldn't explain the Employee Health Policy/Reporting Agreement.He couldn't state Foodborne illnesses symptoms nor requirements.
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Food Container LabelsInspector note: Bulk containers not labeled.
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Food Utensil StorageInspector note: Bowls(non-handled utensils) used for dispensing bulk food and ice.Provide proper handled utensils.
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Hand Cleaner Drying Tissue SignageInspector note: Sinage missing at front sink and paper towels missing at rear sink.Properly train staff on how and when as well as where to wash hands.
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Mop Sink not ProvidedInspector note: No mop sink in establishment.PIC/CFM explained that dirty mop water is dumped into 3bay sink that is used for sanitizing pots/pans.4-9-2010:PIC explains that he has agreement with Bldg. to use their mop sink-OK(TM).
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Premises MaintainedInspector note: Wet mop/broom lying on floor.Properly hangup to air dry.
What changed since the previous inspection?
Compared with Fail on April 2, 2010: 3 findings recurred. 9 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.