Sbarros Pizza

• official resultAdministrative hearing
• inspection typeEating & Drinking w/ Take Out
• failed findings4
• critical findings4

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Calzone holding at 122.6F(One staff member unsure on what hot holing needs to be at and the PIC at time of Inspection stated"we reheat if customer asks".Other foods were over the required 140F(Good).Thermometers onsite not calibrated and staff having difficulty calibrating.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Adequate Handwashing/Where/When/Howcritical
  Inspector note: Multiple staff observed wiping hands on apron or not washing hands after rinsing soiled utensil in 3bay sink and before performing additional tasks.PIC observed wiping hands on apron during reinspection.
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
• ⚠️Separation/Sanitizer Criteriacritical
  Inspector note: PIC at time of Inspection not able to fill up sink with sanitizer and demonstrate proper efficacy rate of sanitizer.(He stated come back tomorrow when manager onsite?????).How are we properly warewashing pots and pans????Acylic tile paint stored on food shelving over mixer????Sanitizer in sink tested at 400+ppm during reinspection.Inspector had to explain to staff how to test and rectify.
  code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: Staff onsite during Inspection are unfamilar with the basic knowledge needed to operate a safe and sanitary establishment.Although the gentlemen onsite were very friendly they didn't know what the hot holding temperature should be how to sanitize in a 3bay sink demonstrate proper handwashing techniques ther was acrylic tile paint stored on food shelving over mixer as well as open employee beverage in prep area?????Please provide the proper training for staff.
  code M-2-103.11*** · critical food-safety factorstatus: Fail

Checks marked passed

• ✓Hot and Cold Watercritical
  Inspector note: Hot water at handsinks tested at 176F(Excessively hot.Hot water at handsinks shall be at 110F).
  code 27-5-103.11-.12*** · critical food-safety factorstatus: Pass
• ✓Location Accessiblecritical
  Inspector note: Handsink in back prep and warewash area is used to store trash bags.Staff also observed wiping hands on aprons.
  code 31-5-204/05.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on October 20, 2010: 4 findings recurred. 2 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.