Sbarro #365, 2000 Riverchase Galleria #G, Hoover, AL 35244 - Restaurant inspection findings and violations



Business Info

Restaurant: Sbarro #365
Address: 2000 Riverchase Galleria #G, Hoover, AL 35244
Total inspections: 3
Last inspection: Jul 12, 2012
Score
(the higher the better)

93

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Storage, handling, drying of clean equipment, utensils.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Sep 21, 2011 96
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Feb 7, 2012 93
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
Jul 12, 2012 93

Violation descriptions and comments

Sep 21, 2011

4-602.13 Clean non food contact surfaces (knife holder) as often as necessary to prevent accumulation of residue.
4-601.11 Clean exteriors of equipment throughout the kitchen.
4-901.11 Allow utensils to air dry before stacking.
5-205.15 Repair leak from faucet and hot water nozzle on mop service basin.
6-202.11 Replace broken light shield in kitchen.
6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in food prep and ware washing areas. /Light fixtures above salad case, steam line, and pizza line were not shielded.

Feb 7, 2012

3-501.16 Maintain potentially hazardous food at 41 F or below. /Diced ham and chicken were out of temperature between 46-48F on top portion of make table cooler near pizza oven. These foods were voluntarily discarded, and violation was COS.
3-501.19 Maintain potentially hazardous food for 4 hours or less without temperature control and provide documentation that time as a control is used appropriately. /Establishment was not documenting spaghetti or pizza on daily log sheets as required.
4-601.11 Clean storage shelves and exteriors of equipment throughout main kitchen.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.
5-205.15 Repair leak on mop service basin.
5-103.12 Provide water under pressure. /Handwashing sink was turned off at the front line area due to repair work.

Jul 12, 2012

3-501.16 Maintain potentially hazardous food at 41 F or below. /Sausage, diced ham, and mozzarella cheese in make table cooler were out of temperature between 44-47F. These foods were voluntarily discarded, and violation was COS. Cease storing PHFs in make table cooler until repaired and verified by JCDH.
6-301.12 Provide paper towels or drying device at all hand sinks.

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