SBARRO

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND NO RUNNING WATER WHEN HOT AND COLD RUNNING WATER KNOBS ARE TURNED ON AT THE ONLY HANDWASHING SINK LOCATED IN THE REAR PREP AREA. WATER UNDER PRESSURE SHALL BE PROVIDED TO ALL FIXTURES, EQUIPMENT, AND NONFOOD EQUIPMENT THAT ARE REQUIRED TO USE WATER. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGN AT THE REAR HAND WASHING SINK. INSTRUCTED TO PROVIDE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED FOOD DEBRIS IN THE FLOOR DRAIN LOCATED UNDER THE HAND WASHING SINK. INSTRUCTED TO CLEAN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED TWO MALE FOOD HANDLERS WITHOUT FOOD HANDLERS CERTIFICATES. MANAGER STATES BOTH ARE NEW EMPLOYEES. INSTRUCTED MANAGER THAT NEW EMPLOYEES HAVE 30 DAYS TO OBTAIN A FOOD HANDLERS CERTIFICATE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HAND WASHING SIGNAGE AT HANDWASHING SINK LOCATED IN REAR FOOD PREPARATION AREA. INSTRUCTED MANAGER TO PROVIDE.

PERSONAL CLEANLINESS - Comments: FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO WEAR.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: SANITIZER BUCKET STORED ON PREP TABLE, INSTRUCTED TO KEEP AWAY FROM FOOD OPEN FOODS.

IN-USE UTENSILS: PROPERLY STORED - Comments: LARGE SPOONS IN-USE STORED IN STANDING WATER BUCKET, INSTRUCTED TO KEEP IN DRY CONTAINER OR UNDER RUNNING COLD WATER.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 N OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INTERIOR OF ICE MACHINE NOT CLEANED SMALL ACCUMULATION OF DEBRIS AT TOP OF INTERIOR NEAR ICE CHUTE. MUST DETAIL CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED BACKFLOW PREVENTION DEVICE NOT EASILY ACCESSIBLE OR MISSING. MUST REPAIR FOR ACCESSIBILITY FOR INSPECTION OR OBTAIN, INSTALL AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HOOD IN REAR PREP KITCHEN WITH ACCUMULATION OF GREASE AND FOOD DEBRIS. MUST DETAIL CLEAN AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.

ALLERGEN TRAINING AS REQUIRED - Comments: PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOOD. PIZZA UNDER HOT HOLDING LIGHT. SAUSAGE PIZZA AT 113.7F, SAUSAGE AND PEPPERONI PIZZA AT 129.0F,SPINACH PAN PIZZA AT 120.0F. APPROX 7-LBS OF PIZZA WAS DISCARDED AT COST APPROX $ 25.00. INSTRUCTED TO MAINTAIN HOT FOODS AT 140.0F OR HIGHER, COLD FOODS AT 40.0F OR BELOW.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOODS NOT IN ORIGINAL CONTAINER AND FOODS PPEPED, HELD 24HRS NOT LABELED/ DATED. INSTRUCTED TO INSTALL.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: UPON REINSPECTION STILL NO HOT WATER IN EMPLOYEES WOMEN'S WASHROOM. HOT WATER TEMPERATURE 38.9F. INSTRUCTED HOT WATER TEMPERATURE MUST BE MINIMUM OF 85.0F. CRITICAL VIOLATION 7-38-030. BUILDING ENGINEER WAS CONTACTED DURING INSPECTION,AND PROVIDED HOT WATER AT BOTH HAND SINKS IN EMPLOYEES WOMENS WASHROOM AT HOT WATER TEMPERATURE OF 94.8F, 86.9F,CDI. CRITICAL VIOLATION 7-38-030.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLER/MANAGER NOT WEARING HAIR RESTRAINT PREPING FOODS IN PREP AREA. INSTRUCTED TO PROVIDE. MUST WEAR AT ALL TIMES IN FOOD PREPARATION AREAS

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES FOR EMPLOYEES.FOUND NO HOT RUNNING WATER AT ALL HAND SINKS OF EMPLOYEE'S WASHROOM. TEMPERATURE OF HOT WATER 50.F IN MENS AND IN WOMENS HAND SINK 38.4F. INSTRUCTED HOT WATER TEMPERATURE MUST BE A MINIMUM REQUIRED OF 85.0F. CRITICAL VIOLATION 7-38-030

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLER/MANAGER NOT WEARING HAIR RESTRAINT PREPING FOODS IN PREP AREA. INSTRUCTED TO PROVIDE. MUST WEAR AT ALL TIMES IN FOOD PREPARATION AREAS.