The Sbarro Italian Eatery #165, 4301 W Wisconsin Ave, Appleton, WI 54913 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Egg white product in the 3 Door cooling unit in the back room is cold held at 43°F. Per the manufacturer, product is to be kept maintained refrigerated at or below 40F.
Correction: Notified manager. Manager re-located the product to the walk in cooler. The magnetic strip on the middle door of the cooler is observed to be nonfunctional. Have the cooling unit serviced or repaired so that the door stays closed prior to storing any potentially hazardous foods. Once repaired, email OCPHD a copy of the service report or verification that the cooling unit is repaired to hold ambient temperatures of 41F or less. Correct By: 07-Apr-2016
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be obstructed by food trays during inspection and is unavailable for proper handwashing.
Correction: Notified supervisor. Supervisor immediately removed the trays. Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 07-Apr-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the shelving units by the steam hood are soiled with flour and food debris. In addition, surfaces of door handles, the floors underneath all units have an accumulation of food debris.
Correction: Address the above mentioned areas by cleaning and removing dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment and floors. Correct By: 30-Apr-2016
|
03/31/2016 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced mixed fruit, greek salad, and caesar salad in the cold bar are cold held at 40-58°F. The cold unit is not turned on and food is held cold by the use of ice. The pans are shallow and only the bottom of the pans were in direct contact with the ice.
Correction: At 3:00pm, any salad and mixed fruit remaining will be discarded. Cover the food in these pans while being held on ice. This is a temporary corrective action until the cold unit is repaired. Repair the unit so it is operating and maintaining cold potentially hazardous foods at or below 41°F. This is a repeat violation. Correct By: 01-May-2015
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for baked ziti in the walk-in cooler. The ziti was prepared by combining cold ziti with hot sauce. They were observed in containers in the walk-in cooler, covered, and at 50-56F.
Correction: After combining hot and cold food ingredients, allow time for the food to cool to 41F within 4 hours. Adjust methods to facilitate cooling as described in 3-501.15. Do not cover food until it cools to 41F as verified by thermometer. During the inspection, the ziti was uncovered to allow for cooling. Correct By: 01-May-2015
- TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED (corrected on site)
Observation: Stromboli and pizza are held using time as a public health control. The timers that are to be used to keep track of the time are not being used.
Correction: Begin using the timers for all pizza and stromboli as indicated in the Time as a Health Control Policy. Food items shall be marked or otherwise identfied with a time that is 4-hours past the point in time when the food was removed from temperature control. Correct By: 01-May-2015
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04/24/2015 | Routine | |
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