SBARRO #1083

3 findings recorded on Sep 24, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1D ↗

   Time as a public health control

   Observed TCS foods on the front food line being held under TPHC without a time-in/time-out logbook and written TPHC procedures were not available at the time of inspection. CA: (i) Time as a Public Health Control.

   Inspector’s full note

   Inspection item: Time as a public health control: procedures and records

   Code 511-6-1.04(6)(i)

   Observed TCS foods on the front food line being held under TPHC without a time-in/time-out logbook and written TPHC procedures were not available at the time of inspection. CA: (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P 3. If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf (iii) The food shall be marked or otherwise identified to indicate: Pf (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (iv) The food shall be: (I) Discarded if the temperature of the food exceeds 70°F (21°C), P or (II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and (v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P 4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs. Advised the PIC to provide written TPHC procedures and ensure each iteam clearly identifies the food or batch and its discard time. Provided the PIC with copies of the four-hour TPHC written procedure and advised them to complete and maintain the procedure on site. New Violation.

   Official report · Item 6-1D ↗

   Correction status not recorded

2. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed freshly cut mozzarella cheese and freshly prepared ready-to-eat pasta tightly covered while cooling in the walk-in cooler CA: (e) Cooling Methods. 1.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed freshly cut mozzarella cheese and freshly prepared ready-to-eat pasta tightly covered while cooling in the walk-in cooler CA: (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The person in charge uncovered the pasta and left it in the walk-in cooler. The person in charge also uncovered the mozzarella cheese and placed it in the reach-in freezer to continue cooling during the inspection. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

3. Repeat violationItem 17C ↗

   Facility maintenance and cleanliness

   Observed the floors and walls beneath the three-compartment sink unclean to sight and touch at the time of inspection. CA: (2) Design, Construction, and Installation.

   Inspector’s full note

   Inspection item: Physical facilities installed, maintained, and clean

   Code 511-6-1.07(2)(a)

   Observed the floors and walls beneath the three-compartment sink unclean to sight and touch at the time of inspection. CA: (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Advised the person in charge to clean the affected areas. Repeat Violation.

   Official report · Item 17C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.