| Violation Date |
Code |
Description |
| 2018-05-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving on sbarro side with dust and debris on unit. observed area around drink nozzles with build up. |
| 2018-05-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pizzas in direct contact with shelf in walk in freezer. |
| 2018-05-08 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. vr |
| 2018-05-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed a rack of cooling pizzas neat oven cooling. cdi-pic had pizzas moved to wa |
| 2018-05-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed 2 pizzas and strombolis wit |
| 2018-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese and pico greater than 45f on the line at taco del mar. items were the on side closest to the hot line and on the row closest to the food employee. cdi-pic discarded items |
| 2018-05-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer compartment of 3 comp sink at 50 ppm quat. cdi-pic drained basin and sanitizer measured from dispenser at 200 ppm quat. |
| 2017-11-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight pink residue accumulation on the drink machine ice chute. ice chute should be cleaned at such a frequency that precludes such bulid up. |
| 2017-11-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pasta left to cool under no temperature controls in the rear of the sbarro |
| 2017-11-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed oregano dry storage container in storage with a scoop without a handle p |
| 2017-11-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumepd into the taco del mar section of the facility dish area. handsinks may not be used for dumping beverages or for any other purpose than washing hands |
| 2017-11-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed three compartment sink spray arm leaking during use. |
| 2017-11-28 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer solution in the sbarro three compartment slightly murky. solution was drained and re-filled. |
| 2017-01-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed hole in the frp near the three compartment sink in need of repair. |
| 2017-01-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee not wearing a beard/hair restraint. |
| 2017-01-26 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed a cold hold unit near the pizza preparation area without an ambient thermometer. |
| 2017-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a spoon/scoop stored as clean with food debris on the exterior fo the scooping surface. cdi by pic removing item for rewash. |
| 2017-01-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no employees/managers present with certified food safety manager training. |
| 2016-04-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed meatballs in sauce holding in steam well and measuring between 126f and 146f. cdi - voluntarily discarded; pic will adjust temperature of unit and monitor. |
| 2016-04-25 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed mini food processor used for chopping cilantro was labeled for household use on the bottom of the unit. cdi - removed from |
| 2016-04-25 |
39 |
| 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one sanitizer bucket holding both wiping cloth and sanitizer solution. sanitizer solution measured 100 ppm quat. cdi - replaced with sanitizer at 200 ppm quat. |
| 2016-04-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed flour bin unlabeled. cdi - labeled. |
| 2016-04-25 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed labeling for 4 hour window |
| 2016-04-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed sausage crumbles opened yesterday and stored in taco walk in cooler undated. cdi - voluntarily discarded. 3-501.18 discard the foo |
| 2016-04-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. observed some dried pizza sauce on the blade of the can opener. can opener was not in use during inspection. cdi - inspector showed pic how to detach bla |