SBARRO #479

In-use utensils: properly stored — Inspector Note: Observed utensils with handles stored inside of parmesan cheese in the bottom of the front food service prep top cooler; and salt and sugar in the main kitchen storage rack of the main kitchen with the handles touching the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; COS: Handles were removed from the food.

Single-use/single-service articles: properly stored, used — Inspector Note: Single service pie containers, bowls, and lids for pasta are stored upright and uncovered in the front food service's service line. CA: 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. COS: Items covered.

Toxic substances properly identified, stored, used — Inspector Note: Observed chemicals such as orange cleaner, spackle, bleach, paint, and tool kit bag stored above the vegetable prep sink in the main kitchen. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P COS: PIC placed the chemicals on a bottom shelf in the main kitchen.