Sbarro Pizza Degrades its Sanitary Rating
1700 W New Haven Ave
Melbourne, FL 32904
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Basic - Accumulation of food debris/soil residue on handwash sink. / around nozzles of front line hand wash sink
Basic - Light shield damaged/in disrepair./ dry storage area
High Priority - Nonfood-grade containers used for food storage _ direct contact with food./ for pasta's
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ re-educated **Corrected On-Site**
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.47 on the front line.will be added to the time as a control procedure. **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Vegetables in boxes, recent delivery.
Basic - Attached equipment soiled with accumulated dust.intake air vents
Observed employee with no hair restraint.while portioning and serving food on the front line **Corrected On-Site**
Critical - Observed encrusted material on can opener. **Corrected On-Site**
Observed ceiling in disrepair.above the walkin cooler **Repeat Violation**
Critical - Air gap not installed.the back flow at the 'y' connection at the mop sink is in the wrong location
Critical - Handwash sink not accessible for employee use at all times.blocked by a pan Corrected On Site.
Observed ceiling in disrepair.broken ceiling observed above the walk in cooler
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./pizza,sausage roll front line will discard at 3.15 p.m
Critical - Observed food being cooled by nonapproved method./wrapping tightly re-educated on proper procedure
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ziti manager discarded
Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution/back handwashing sink Corrected On Site.
Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually./reviewed with management added proviso Corrected On Site.
Can opener blade not kept sharp - observed metal shavings.
Critical - Observed heavily encrusted material on can opener.Corrected On Site.Repeat Violation.
Observed residue/gun build-up around employee handwashing sink back prep area
Observed residue/gunk build-up on employee handwashing sink front line
Observed gaskets with moderate slimy/mold-like build-up./pizza line gaskets
Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths 100 ppmCorrected On Site.
Critical - Observed unlabeled spray bottle./bleach Corrected On Site.Repeat Violation.
Critical - observed copies of employee training certification
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.meatballs at 112 to 120 degress fahrenheit . rapid heat the 165 and hold at 135 df..
Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food.over cheese and mushrooms in the walk in cooler
Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs stored above cheese in the walk in Corrected On Site.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.other than making pizza Corrected On Site.
Observed employee with no hair restraint.on the prep cook
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. under 10 ppm chlorine
Critical - Observed encrusted material on can opener.moderate
Drain cover(s) missing.at the mop sink
Critical - Observed unlabeled spray bottle. Corrected On Site.
Critical - Observed food being cooled by nonapproved method.pasta in a metal pan cooling with a tight plastic wrap, no air exchange Corrected On Site.
Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Corrected On Site.
Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.prep cook touched her nose the toched ready to eat food with bare hands, did not wash her hands
Critical - Observed employee improperly washing hands.frint line server is touching ready to eat foods with his bare hands
Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution.no sanitizer at the handwash sink a required by the AOP
Observed employee with no hair restraint.on the front line server/prep person
Critical - Observed encrusted material on can opener.
Drain cover(s) missing.in the mop basin
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked cold hold pasta at 47 degrees fahrenheit , rapid chill to 41df Corrected On Site.Repeat Violation.
Critical - Cooked stuffed fish/meat/poultry or stuffing containing fish/meat/poultry not reaching 165 degrees Fahrenheit for 15 seconds.meatballs cooked for the hot hold steam table were cooked to 145 degrees fahrenheit . the product was reheated to 165 d f for 15 seconds Corrected On Site.
Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. chicken out of the oven was at 140 degress fahrenheit , this is a precooked chicken cooked for the steam table ,manager re cooked the chicken Corrected On Site.Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.the in use ice scoop was stored on top the unclean surface of the ice makerCorrected On Site.
Observed employee with no hair restraint.on the prep cook,dishwasher
Observed employee with no beard guard/restraint.the food prep emplyee's beard is to long, must be trimmed or restrained
Equipment and utensils not properly air-dried.wet stavking of clean equipment observed
Critical - Hot water not provided/shut off at employee hand wash sink.at the emplyee used restrooms 80 degrees fahrenheit as tested
Critical - No handwashing sign provided at a handsink used by food employees.at the mall supplied restrooms
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable; Wood shelf unit next to pizza reachin. Seal wood.
Observed a cup, handle down, in bulk sugar container.Corrected On Site.
Observed countertop cutting boards grooved/pitted and no longer cleanable.
Observed residue build-up on top of pizza oven.
Critical - Observed unlabeled spray bottle. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the walk incooler is not holding food at or below 41 degress fahrenheit , other coolers are in use until the unit is repaired or replaced .
Observed employee with no hair restraint. Corrected On Site.
Critical - Observed encrusted material on can opener.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Ricotta cgeese,cooked mushroom s,sausage , meatballs, chicken ,eggs, and milk at 55 degress fahrenheit plus 4 hours
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).potentially hazardouse foods in the walk in cooler 55 degress fahrenheit more than 4 hours
Critical - Vacuum breaker mising at hose bibb.at the 'y' connection at the mop sink
No Violations Were Observed
Critical - Establishment operating without a current Hotel and Restaurant license. Licencse is delinquent active at time of inpection. Last pmt received in LE was in 09/07. Establishment owes license fee of 242.00 plus late fee of 100.00 to bring license current. Mail payment to: DBPR, Bureau of Central Intake, 1940 N Monroe St., Tallahassee, FL, 32399-0783, or pay by phone with a credit card by calling the call center at 850-487-1395 Repeat Violation.
Critical - Food-contact surfaces not cleaned after being contaminationed. Pla tic dough containers not cleaned and sanitized between each use, obseved build up of food soil on containers.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handles of scoops in food in bulk containters.
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine used as sanitizer and no chlorine test kit available to test sqnitzer levels. Tested at 50 ppm in 3 comp sink.
Critical - Observed expired Food Manager Certification. Charlene Pina certification expired on 2/11/08. Repeat Violation.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue at front counter, pizza makeline cooler. Repeat Violation.
Observed personal care item stored with food. Employee purse on shelf with food in kitchen.
Observed residue build-up on walkin cooler shelves.