Sbarro #407 Sawgrass Hurricane Improves its Sanitary Rating

Basic - Gaskets with food residue build-up.

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All the TCS Food in the top of the pizza prep cooler is above 41°.

No Violations Were Observed

Basic - Wiping cloth sanitizing solution stored on the floor behind the front counter. It was placed on a pedestal. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a pitcher of water in the hand sink behind the front counter. The pitcher was removed. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed pasta that is cooling that is covered in the walk-in cooler. The pasta was put on a sheet pan to continue cooling. **Corrected On-Site**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

No Violations Were Observed

Basic - Dead roaches on premises. Observed 2 on the floor next to the large co2 bottle. **Corrected On-Site**

Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. Observed a water temperature of 92°

Basic - In-use wet wiping cloth/towel used under cutting board in a prep area. **Corrected On-Site**

Basic - Spray bottle containing a food product not labeled. Spray bottle with oil in it inside a reach-in cooler.

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Need a back flow preventer attached to the splitter on the mop sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Temperature only dropped 6° in 1/2 hour.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Observed water temperature of 92°

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Observed a water temperature of 92°

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooling pasta is covered in the walk-in cooler. Food was uncovered. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Observed a stainless steel bowl being used for salt.

Basic - Ice scoop stored with handle in contact with ice in ice bin for the soda machine. **Corrected On-Site**

Basic - Leaking pipe at plumbing fixture under the hand sink near the 3 compartment sink.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen and prep areas.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and prep areas.

Basic - Standing water in handwash sink/ handwash sink draining very slowly. The hand wash sink in the kitchen.

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing salad wearing only one glove and both hands came in touch with the salad ingredients. **Corrected On-Site**

High Priority - Employee washed hands with cold water. No hot water available.

Intermediate - Hot water not provided/shut off at employee handwash sink. All hand sinks.

Intermediate - No hot running water at three-compartment sink.

Basic - Baking/pizza pans have accumulation of black debris. Sheet pans have a heavy build-up of black debris both on the outside and inside of each pan. When stacked, the pans contaminate each other.

Basic - Equipment and utensils not properly air-dried - wet nesting. Steam table pans. **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Throughout the kitchen and prep areas.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For pizza, calzones.

Basic - Ceiling tile in disrepair. Holes in ceiling tiles above walk in cooler. NOTE: observed several ceiling tiles in kitchen not solid (grated /vented type ceiling tiles).

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked food storage containers. **Corrected On-Site**

Basic - Wash and rinse solutions not clean in 3 compartment dish wash sink. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Frontline. **Corrected On-Site**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Kitchen. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**

Critical - No handwashing sign provided at a handsink used by food employees.

No copy of latest inspection report.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

No Violations Were Observed

Critical - (C) Except as specified in Paragraphs (E) and (F) of this section, a container of refrigerated, READY- TO-EAT POTENTIALLY HAZARDOUS FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT, to indicate the date by which the FOOD shall be consumed which is, including the day the original container is opened: (1) 7 calendar days or less after the original container is opened, if the FOOD is maintained at ...(41 degrees Fahrenheit) or less; or (2) 4 calendar days or less from the day the original container is opened, if the FOOD is maintained at ...(45 degrees Fahrenheit) or less as specified under Paragraph 3-501.16(C).

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.

Critical - Employee training validation

Critical - Working containers of food removed from original container not identified by common name oil on line.

Critical - Observed encrusted material on can opener. Corrected On Site.

Critical - Observed unlabeled spray bottle 2 bottle s by 3 compartment sink.

Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. This violation must be corrected by : 7/15/09.

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.Repeat Violation.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. This violation must be corrected by : 7/15/09.

Observed ice scoop with handle in contact with ice.

Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. This violation must be corrected by : 7/15/09.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Cold water not provided/shut off at employee handwash sink.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed employee with no hair restraint.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Corrected On Site.

Critical - Observed sanitizing solution dirty.

Observed soiled dry wiping cloth in use.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.