No critical violations, Sbarro side is now closed, and a divider wall has been added to divide the 2 facilities.
No violation noted during this evaluation. | 11/16/2015 | Risk Factor | |
RI unit holding all foods at 41F. Unit looks good.
No violation noted during this evaluation. | 06/18/2015 | Follow-up | |
Will return in 30 days for follow-up on CH.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: ham, tuna, cheese, egg, beef, & turkey cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/30/2015 | Risk Factor Intervention | |
All violations were corrected from last visit. Pizza's now on time control policy, written policy posted and times are recorded on dry erase board. Permit issued today.
No violation noted during this evaluation. | 01/28/2015 | Follow-up | |
permit expires end of Feb. Facility wants to use a written time control policy for pizza's. Will return to verify policy.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pizza's on display hot holding at improper temperatures.Between 90°F and 130°F
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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01/15/2015 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. No sanitizer was detected in the 3 bay sink.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the sbarro dish area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the dirty pans and dishes preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the sbarro dish area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/25/2014 | Routine | |
All violations were corrected today. Food permit will be mailed.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken from Subway. Sitting on table at 45-60°F
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Pizza's from Sbarro for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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02/11/2014 | Routine | |
All violations were corrected today. Permit expires end of Feb, 2013. Will issue new permit when fee and application is received.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pizza hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Pizza, strombolis, tomatoes, and pasta for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the Subway side is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove or move the bread holder preventing its use.
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01/09/2013 | Routine | |
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