Sbarro

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touched pants to fix then touched prep table; no hand wash. Operator washed hands. **Corrected On-Site** **Warning**

High Priority - Employee washed hands with no soap. Observed operator wash hands with no soap at triple sink then put gloves on and handled bag with cooked chicken. Operator washed hands with soap at hand wash sink **Corrected On-Site** **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in pizza single service take out boxes on dry storage shelf at the backend of kitchen across from walk in cooler. 3 rodent droppings found on top of container with dispenser napkins on dry storage shelf at the backend of kitchen across from walk in cooler. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on pizzas, strombolis at front counter. Operator time marked. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: meatballs in sauce (115F - Hot Holding) As per operator held since 5 mins. Operator placed in steamer to reheat. **Corrective Action Taken** **Warning**

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single service take-out boxes for pizzas contaminated with water that has an odour. Boxes are stored under plumbing line. Operator removed boxes and discarded contaminated boxes. **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. At back dry storage/ prep area approximately 2 rodent droppings on floor- operator removed and sanitized area. **Repeat Violation**

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent droppings under dry storage area where food items and single service items are stored at the back end of kitchen across from walk in cooler. Approximately 6 rodent droppings located around the perimeter of the water heater beside dry storage area to the backend of kitchen between two dry storage areas for single service items and food. 4 rodent droppings inside dough container stored on dry storage shelf across from walk in cooler. 3 rodent droppings on top of open box containing single service cups on dry storage shelf across from walk in cooler. 2 rodent droppings on top of open box with steam table pans on dry storage shelf across from walk in cooler. 5 rodent droppings on top of open box with aluminum pans on dry storage shelf across from walk in cooler. 1 rodent droppings beside triple sink across from cook line. 2 rodent droppings under oven near front counter. 2 rodent droppings to the back of rolling cart at front counter where pizzas are stored.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For all the items time marked at front counter.

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 35 rodent droppings under food storage shelf where can foods and single service items are stored near back prep area and across from walk in cooler. Approximately 15 rodent droppings in empty storage container on food storage shelf near back prep area and across from walk in cooler. Approximately 30 rodent droppings around water heater between food shelves near back prep area and across from walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Various Strombolis at front counter.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Various Strombolis at front counter.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At front counter: No time mark on Stromboli, pepperoni stick, bread stick and stuffed pizza kept on Time as a Public Health Control. Operator time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dellia Joseph

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed approximately 2 weeks. Emailed form to operator.

Basic - Food stored on floor. Purple onions stored on floor of walk in cooler. Operator stored properly. **Corrected On-Site**

Employee Health Policies Present

Equipment Adequate to Maintain Product Temperature

Wiping Cloths Properly Used and Stored

Employee Health Policies Present

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 50 ppm. Operator corrected to 200 ppm quaternary **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with Garlic and oil 89°F cold holding seating on top of steamer on prep room. Per operator product stored for approximately 3 hours. Per operator product not prepared or portioned today. Operator moved to time control, timed marked product for the remaining time of 1 hour. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items like pizza,cooked pasta, sausage not time mark. Per operator all products prepared for approximately 2 hours. Operator timed marked items for the remaining time of 2 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener and pizza dough mixer Operator cleaned and sanitized **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times.by plastic container. Operator removed **Corrected On-Site**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator **Corrective Action Taken**

Intermediate - No soap provided at handwash sink by front counter area Operator provided **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.

Basic - Onions stored on floor inside walk-in cooler. Operator stored properly **Corrected On-Site**

Basic - Employee beverage container not covered on a food preparation table or over/next to clean equipment/utensils. Operator covered and moved **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler on pizza station the following items Alfredo sauce, ricotta, salsa, ham 58-60°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded. See stop Sale **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Observed all pizzas , chopped tomatoes and chopped lettuce under Time as a public health control form not timed marked. Per operator chopped tomatoes and chopped lettuce stored for longer than 4 hours. See Stop Sale. Per operator all pizzas stored for approximately 2 hours. Operator timed marked for the remaining time of 2 hours. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler on pizza station the following items Alfredo sauce, ricotta, salsa, ham 58-60°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded. See stop Sale Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Observed all pizzas , chopped tomatoes and chopped lettuce under Time as a public health control form not timed marked. Per operator chopped tomatoes and chopped lettuce stored for longer than 4 hours. See Stop Sale.

Basic - Current Hotel and Restaurant license not displayed.