Sbarro, 5300 S 76th St 420, Greendale, WI 53219 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS (repeated violation)
Observation: No time as a public health control plan is available for review or processes were observed that indicates a food was not properly prepared before using time as a public health control. Indirectly there are plans and procedures that support this, but there is no explicit plan in use on a daily basis.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Correct By: 18-Mar-2016
|
03/17/2016 | Routine | |
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No time as a public health control plan is available for review or processes were observed that indicates a food was not properly prepared before using time as a public health control. No record logs are available and temps monitored but not recorded.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Manager states he has completed Serv Safe and Sent in materials for Wisconsin cert.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 20-Aug-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The back area handwash sink is not maintained in good repair. Drain seems clogged as water is slow to flow out of basin.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
|
05/20/2015 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Meatballs and pasta in hot hold case is held between 119-125°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. May use time as a public health control - discard all foods not at 135°F or above within 4 hours of taking out of steam or oven.
- Critical: PHF/TCS, COLD HOLDING
Observation: Salad mix, including tomatoes and lettuce in cold hold case is held between 58-65°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. May use time as a public health control - discard all food not at 41°F or below within 4 hours of prep.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Kairak 3 door prep cooler is cold holding at 50°F.
Correction: Repair cooler.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 6 months.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Faucet handles on handwashing sink in kitchen are not adjusted properly.
Correction: Adjust faucet handles so they are able to be used as non-hand operated..
- POSTING OF PERMIT
Observation: Current permit is not posted in public view in establishment
Correction: Post permit in public view.
|
05/20/2014 | Routine | |
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