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Sbarro's

June 28, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 6 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS COOKED PASTA AND CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER AND HOT HOLDING STATION. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 6 DOOR PREP COOLER: CHICKEN AT 52.2F, COOKED PASTA AT 52.3F, ITALIAN SAUSAGE AND PEPPERS AT 50F, MEATBALLS AT 49.1F, ALFREDO SAUCE AT 52.9F, COOKED RICE AT 56.1F. OBSERVED THE FOLLOWING FOOD AT IMPROPER TEMPERATURE AT THE HOT HOLDING STATION: PIZZA SLICES AT 113.7-132F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 25# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (EGGS AT 139.6F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE STORAGE SHELVES, PREP TABLES, MIXER, STOVE, DEEP FRYER, PREP COOLERS.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REPAIR THE WALL NEAR THE EXPOSED HANDWASHING SINK IN THE FOOD PREP AREA AND REGLUE THE LOOSE VINYL BASEBOARD IN THE FOOD PREP AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR THE LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK.
code 38
Food Handler Requirements Met

Inspector note: OBSERVED SEVERAL FOOD HANDLERS WITHOUT A FOOD HANDLER CERTIFICATE. ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.
code 45

What changed since the previous inspection?

Compared with Pass w/ Conditions on October 27, 2017: 3 findings appeared for the first time. 4 findings recurred. 4 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.