Sbarro, 28 S State St, Salt Lake City, UT 84111 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Front hand sink by the oven is missing a side splash guard. (1 penalty point)
- Critical: Pizza and salad is not time-marked. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
|
1/25/2016 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Opened package of cooked chicken breast in a reach-in cooler is not date- marked. Cut watermelon in the walk-in cooler is not date-marked. (3 penalty points)
2 occurences.
- Critical: Pizza under the heat knp is not time-marked. Tomato salad is not time-marked. (6 penalty points)
Corrected on site.
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. (6 penalty points)
2 occurences.
|
8/11/2014 | Routine | 82 | Advise & Educate |
- Not all food employees have a valid food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Critical: Various items are being held between 53-55°F in the cold holding table. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked properly. (3 penalty points)
- Critical: The pasta/salad cold holding unit is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
1/7/2013 | Routine | 77 | Advise & Educate |
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
|
9/22/2011 | Routine | 99 | Advise & Educate |
- Critical: An open employee drink is stored on a shelf above a food prep table. (6 penalty points)
- Handle to ice scoop noted in contact with ice of ice machine. (1 penalty point)
Corrected on site.
- Critical: Unable to verify written procedure and discard time for combination pizza in which time as a control is being utilized as the public health control. (6 penalty points)
- A probe style thermometer is not accurate to +/- 2*F. (1 penalty point)
|
5/11/2010 | Routine | 86 | Advise & Educate |
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