SBARRO #1083

Observed a container of cooked meats (45°F) prepared on 8/11 being stored above 41°F during the time of inspection. CA:(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC discarded food item.

No employee health policy was observed during the time of inspection. CA:manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf A copy of the Employee Health Policy was provided via email in English and Spanish to the PIC during the inspection. The PIC was advised to ensure that all employees read and sign the policy within 10 calander days.

Observed multiple gnats in the main kitchen, front food service area, and in the salad at the front food service line. CA:k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. COS: The Person-in-Charge (PIC) discarded the affected salad and was advised to contact their pest control service within 10 calendar days to address the issue.

Observed an expired permit posted during the time of inspection. CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers Emailed the PIC the invoice and Notice of Violation (NOV) and advised that payment must be made by the date provided on the NOV.

Observed the walk-in cooler was not self-closing during the inspection. CA:(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf PIC was advised to repair or adjust the cooler door to ensure it self-closes properly within 10 calendar days to maintain safe food storage temperatures and prevent contamination.

Multiple TCS food items, including ziti cream sauce (60F), multiple bags of cut spinach (48F) and cooked spaghetti (48F), were observed in the walk-in cooler at temperatures above 41°F. CA:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F COS:PIC voluntarily discarded all affected food items.

Facility did not have a CFSM in its employ. CA:511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf Advised to send confirmation of enrollment to Ashley.Albert@dph.ga.gov within 10 Calander days.

No employee health policy was observed during the time of inspection. CA:511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf A copy of the Employee Health Policy was provided to the PIC during the inspection. The PIC was advised to ensure that all employees read and sign the policy.

Observed cooked pasta being covered while cooling in the walk-in cooler. CA: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: PIC loosely covered the affected food items.

During the inspection, multiple food items were observed being stored uncovered in the prep-top cooler CA:511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC placed covers on all food items stored in the prep-top cooler.

During the inspection, the establishment's permit was not displayed. CA:511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers A physical copy of the food permit was provided to the PIC during the inspection. The PIC was advised to display the permit for public viewing.

During the inspection, the inspection report was not displayed for public viewing CA:511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS:PIC displayed the current inspection report for public viewing.

Products on the front line observed without the timer being properly set also the food items that are in the trays to replenish items.

Facility did not have a CFSM in its employ. Facility has until April 15, 2024 to have a management level employee enrolled in a CFSM course. Advised to send confirmation of enrollment to nakia.robinson@dph.ga.gov.

Products are being covered while cooling in the walk in cooler.

Observed employee wearing a watch while prepping food. Advised to remove all hand and wrist jewelry before handling food.

Observed food handler with a hair restraint.

Permit has not been renewed for this location.

Employee failed to remove gloves after mopping and continue to go into the walk in cooler to obtain juice. COS- gloves removed and containers sanitized.

Facility did not have a CFSM in its employ. Facility has until April 13, 2024 to have a management level employee enrolled in a CFSM course. Advised to send confirmation of enrollment to nakia.robinson@dph.ga.gov.

Front handsink has rolling carts stored in front of the unit. COS- carts relocated.

Employee observed using the handsink to rinse metal trays for the front line. COS- employee was instructed to discontinue the use of the handsink of purposed other than handwashing and complied.

Facility did not have a clean-up procedure nor sanitizer/disinfectant to clean up fecal/vomit events. PIC advised to obtain an approved EPA sanitizer that is effective against Norovirus by 3-16-24 to to email proof to Nakia.Robinson@dph.ga.gov.

Plastic and metal pans, slicer, stored as clean and soda nozzles have food particles/debris. COS- items pulled and cleaned and sanitized.

Observed employees wearing multiple bracelets while prepping and handling food. Advised to remove all hand and wrist jewelry before handling food.

Wiping cloth bucket sanitizer reading was 0ppm Quat. COS- sanitizer added and now reading 200ppm Quat.

Exterior and interior bottom of the Hoshizaki freezer is unclean to sight and touch. Gasket of the walk in cooler is unclean to sight and touch. Interior of the prep cooler that is not in use is unclean.