Sbarro The Italian Eatery Degrades its Sanitary Rating
Merritt Island, FL 32952
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Basic - Employee with no hair restraint while engaging in food preparation. Team member prepping without restraint. **Corrected On-Site**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Basic - Floor not cleaned when the least amount of food is exposed. Under shelving on back dish wash area.
Basic - Food debris/dust/soil residue on dry storage shelves.
Basic - Single-service articles not stored inverted or protected from contamination. On back shelving unit. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked pasta from 1hr prior cooking at112° with lid on **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - Reach-in cooler gasket torn/in disrepair. Front line.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Intermediate - Hot water not provided/shut off at employee handwash sink. 87° in food court restroom
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 1 behind prep table in back room. Killed 1 behind oven 7 on floor in kitchen 1 on oven **Warning** 2/18/16 1 on Walkin cooler wall, killed 1 on wall in dish area, killed 1 on floor on front counter, killed
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink **Warning**
Basic - Dead roaches on premises. 1 dead in the drawer. **Warning**
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter blend 83° since 10am. Discarded. **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 1 behind prep table in back room. Killed 1 behind oven 7 on floor in kitchen 1 on oven **Warning**
High Priority - Roach secretions Along wall above prep table in back area, along oven, wall by swinging doors into kitchen. **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. White ones in back.
Basic - Floors not constructed to be easily cleanable. Grout lacking in several areas in back.
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Sink area.
Basic - Cutting board has cut marks and is no longer cleanable. White ones in back.
Basic - Dead roaches on premises. 1 dead under 3 bay sink, swept up.
Basic - Floors not constructed to be easily cleanable. Grout lacking in several areas in back.
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoops in basil **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, remade 200 ppm. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Oregano **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. 1 live on prep table in back, operator killed and sanitized table.
High Priority - Toxic substance/chemical stored by or with food. Bleach water near boxes of dry pasta. **Corrected On-Site**
No Violations Were Observed
No Violations Were Observed
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, remade 100 ppm.
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop in ricotta. **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm, remade 50 ppm. **Corrected On-Site**
No Violations Were Observed
Basic - Dead roaches on premises. Several dead in trap under under flour shelf and in dish area. 3 dead on cheese pans in walk in cooler.
High Priority - Roach activity present as evidenced by live roaches found. 3 prep area, 4 back office area, at least 30 on rubber floor mat in dish area, which is adjacent to prep area. 1 on ceiling in prep area, 7 in rusted out side of stove that cooks products to serve, 1 under oven on front line, 1 on shelf by walkin cooler, 1 at doorway from prep area to counter area. Callback found about 15 in a stove they use to cook food. 6/13/14 observed 1 in stove, 2 on dish area wall, 1 on prep area wall and 1 under oven in counter area, on front counter.
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopied certificates.
Basic - Dead roaches on premises. Several dead in trap under under flour shelf and in dish area. 3 dead on cheese pans in walk in cooler.
High Priority - Roach activity present as evidenced by live roaches found. 3 prep area, 4 back office area, at least 30 on rubber floor mat in dish area, which is adjacent to prep area. 1 on ceiling in prep area, 7 in rusted out side of stove that cooks products to serve, 1 under oven on front line, 1 on shelf by walkin cooler, 1 at doorway from prep area to counter area. Callback found about 15 in a stove they use to cook food. 6/13/14 observed 1 in stove, 2 on dish area wall, 1 on prep area wall and 1 under oven in counter area, on front counter. 6/13/14 3:30 pm callback found 1 live in sink area but operator killed it.
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopied certificates.
Basic - Dead roaches on premises. Several dead in trap under under flour shelf and in dish area. 3 dead on cheese pans in walk in cooler.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Made sauce 48° after 6 hours in walk in cooler, bucket too deep for product to properly cool. Made sauce 74 and 62° after 8 hours in walk in cooler. In big metal stock pot covered.
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Made sauce.
High Priority - Roach activity present as evidenced by live roaches found. 3 prep area, 4 back office area, at least 30 on rubber floor mat in dish area, which is adjacent to prep area. 1 on ceiling in prep area, 7 in rusted out side of stove that cooks products to serve, 1 under oven on front line, 1 on shelf by walkin cooler, 1 at doorway from prep area to counter area.
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopied certificates.
Basic - Dead roaches on premises. Several dead in trap under under flour shelf and in dish area. 3 dead on cheese pans in walk in cooler.
High Priority - Roach activity present as evidenced by live roaches found. 3 prep area, 4 back office area, at least 30 on rubber floor mat in dish area, which is adjacent to prep area. 1 on ceiling in prep area, 7 in rusted out side of stove that cooks products to serve, 1 under oven on front line, 1 on shelf by walkin cooler, 1 at doorway from prep area to counter area. Callback found about 15 in a stove they use to cook food.
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopied certificates.
Basic - Dead roaches on premises. Several dead in trap under under flour shelf and in dish area.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Made sauce 48° after 6 hours in walk in cooler, bucket too deep for product to properly cool.
High Priority - Dented/rusted cans present. See stop sale. 3 cans of crushed tomatoes.
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Roach powder **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Made sauce.
High Priority - Roach activity present as evidenced by live roaches found. 3 prep area, 4 back office area, at least 30 on rubber floor mat in dish area, which is adjacent to prep area.
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopied certificates.
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour bucket
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shelled eggs over romano cheese **Corrected On-Site**
High Priority - Spray hose at dish sink lower than flood rim of sink.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm chlorine **Corrected On-Site**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Basic - Employee with no hair restraint while engaging in food preparation.pizza people
Basic - Floor area(s) covered with standing water.dish area
Basic - Floors not constructed to be easily cleanable.The groutis worn on the floor by dish area
Basic - Food-contact surface not smooth and easily cleanable. There are old labels stuck to clean containers in the walk in
Basic - Light shield damaged/in disrepair.The liht shield in kitchen is broen
Basic - Plumbing system in disrepair. The spray nozzle at the 3 bin sink is broken
High Priority - Dead roaches on premises. there is one dead roach by rear door. The manager removed the dead bug
High Priority - Presence of dead insets in the light shield
Intermediate - No cold running water at three-compartment sink.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.The ending date is missing on the food containers that are dated
Intermediate - Records/documents for required employee training do not contain all of the required information.The food cards are missing the certificate number
No Violations Were Observed
Basic - Old labels stuck to food containers after cleaning.pasta container has old label on it, container in frig
Intermediate - Accumulation of food debris/grease on food-contact surface.container that has utensils in it
Basic - Soil residue build-up on nonfood-contact surface.knife sharpener
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.dead bugs in light shields
High Priority - Dead roaches on premises.20 dead roaches in tie bin by rear door,5 dead roaches on desk by rear door, 20 dead on floor by Hobart freezer , 10 dead under dry storage racks
High Priority - Roach activity present as evidenced by live roaches found.1live roach on desk near rear door, 1 live under pencil sharpener on desk
Basic - Floors not maintained smooth and durable.the grout is worn down through out facility **Repeat Violation**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.97 cheese stromboli. No time/temp form Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.drawer with pencils in it
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.knives in clean rack
Observed leaking pipe at plumbing fixture.3 bin sink
Critical - No waste receptacle provided at handwash lavatory with disposable towels.kitchen handsink
Floors not constructed easily cleanable.grout worn in several areasvallowing standing water
Observed food debris accumulated on kitchen floor.under equiptment
Observed hole in wall.by handsink
Lights missing the proper shield, sleeve coatings or covers.bren light shield in kitchen
OBSERVED PIZZA CUTTER STORED ON WET WIPING CLOTH ON FOOD PREP TABLE.
OBSERVED CHEESE KNIFE STORED ON UNCLEAN CARDBOARD ON SHELVING SUPPORT ABOVE BACK PREP TABLE.
OBSERVED SPATULA STORED ACROSS PREP SINK FACET HANDLES.
OBSERVED UNTREATED WOOD USED AS A SHELF IN WALK-IN COOLER.
WET WIPING CLOTH NOT STORED IN SANITIZER BUCKET. FOUND ON PREP TABLE.
Critical - OBSERVED MODERATE BUILD UP OF RUST INSIDE ICE MACHINE.
Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.Last review was 2/4/11 with food service workers.
Critical - Observed soil buildup inside back wall front ice bin.
Critical - Observed dented/rusted cans.3 dented on the rim cans ,crushed tomatos and pizza sauces
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.peperoni at 56 degrees f. rapid chilled to less than 41 df Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw sheel eggs above rte in the walkin cooler Corrected On Site.
Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.pizza cooked did not know to put on sanitizer after washing hands before touchig ready to eat food Corrected On Site.
Critical - Observed soil buildup inside ice bin.inside at the top above the d moderate build up
Observed grease on the ground and/or pad around grease receptacle.heavy buildup
Floors not maintained smooth and durable.broken and chipped floor tiles observed in the back room/dishroom
Observed attached equipment soiled with accumulated grease.hood above the oven, moderate build up
Observed ceiling in disrepair.heavily damaged ceiling tile in the back room
No Violations Were Observed
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pepperoni cold holding 58 DEGREES F.STOP SALE,operator discarded product 6 oz.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mozzarall cheese cold holding 2 hours.noted 49 DEGREES F.Operator removed and chilled in freezer.RECOMMEND METAL PAN FOR CHEESE.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pfried chicicken breast cold holding 46 DEGREES F in walk in cooler.
Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
Critical - Observed small flying insects in triple sink area.
No Violations Were Observed
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pepperoni 46 DF on pizza make cooler and on table in deep container with ice water by oven. Repeat Violation.
Critical - Observed food being cooled by nonapproved method.Cooked spaghetti in covered deep container at 65 DF ,cooling for 3 hours in walk in cooler. Corrected On Site.Manager add ice to container to finish rapid cooling of spahetti.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Pizza make cooler not maintaining potentially hazardous food at 41 DF. Repeat Violation.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Male food worker wearing wrist bands while preparing food.
Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.Last review documented 12/22/08.
Observed male employees with no hair restraint. Repeat Violation.Corrected On Site.
Observed cutting boards grooved/pitted and no longer cleanable at rear prep table. Repeat Violation.
Critical - Establishment drainage system not designed and installed properly.Heavy odor of sewer gas eminating from floor drain in front of triple sink. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Mozzaralle cheese noted 50 DF in top compartment of pizza cooler for 30 minutes.Recommend storing in metal container instead of plastic container and covering when not using cheese.Manager using time as a public health control for this food not maintained at 41 DF or below. Corrected On Site.
Critical - Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.Ambient temperature in bottom of pizza make cooler noted 52 DF.
Observed two male employees with no hair restraints engaged in food handling.
Observed white cutting boards grooved/pitted at rear prep tables in kitchen.Note:boards may be resurfaced.
Observed pizza cooler right door gasket in disrepair.
Critical - Observed buildup of soiled material on splash surface behind mixer head.
Observed build-up of dust or dirt on evaporator coil of pizza make cooler.
Critical - Establishment drainage system not designed and installed properly.Observed an odor of sewer gas coming from floor drain by triple sink.
Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
Observed wall in disrepair below triple sink.
Critical - Observed expired Food Manager Certification for BRIAN SMITH issue date 6/9/2005.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening for precook mmeatballs,chicken breast in walkin cooler.
Observed cutting board grooved/pitted used for onions and dough.
No Heimlich maneuver sign posted.
Critical - Observed bare hand contact of ready-to-eat food [pizza toppings] by employees and establishment has no approved Alternative Operating Procedure in effect.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed sausage toppings at 53 degrees F in top of pizza makeline cooler. Corrected On Site.Product doubled pan chilled with ice; must use in 4 hours and discard leftovers.Repeat Violation.
Critical - Observed spray hose at dish sink lower than flood rim of sink.
Plumbing system in disrepair.Observed strong odor eminating from floor drain in front of triple basin sink.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Observed pizzas at 102 degrees F and stromboli at 120 degrees F at serving line. Food out of temperature less than 1 hour ;must discard after 4 hours.Recommend time as public health control. Repeat Violation.Repeat Violation.