Sbarro #32 Boynton Bch, 801 N Congress Ave, Boynton Bch, FL - Restaurant inspection findings and violations

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Business Info

Name: SBARRO #32 BOYNTON BCH
Type: Permanent Food Service
Address: 801 N Congress Ave, Boynton Bch, FL 33426-3315
License #: 6006859
Total inspections: 9
Last inspection: 01/05/2011

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Inspection findings

Inspection Date

Type

Disposition

  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meats 58, potato salad 61, cheeses 56, out of temperature at buffett , moved to walkin cooler, Corrected On Site. * 1/5/11 *PHF salads 59, meats 61, cheeses 58, OPERATION USING PANS FULL OF ICE still out of temperature .
  • Critical. Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reachin freezer Repeat Violation.
  • Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, walkin cooler door does not self close. Repeat Violation. DOOR WARPED
  • Critical. Violation: 31-08-1 Hand sink missing paper towels in food preparation room or area. kitchen
01/05/2011Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Working containers of food removed from original container not identified by common name. large container of powdered cheese at counter, Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meats 58, potato salad 61, cheeses 56, out of temperature at buffett , moved to walkin cooler, Corrected On Site.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizzas at front counter , 92 degrees, operation uses time as a public health control but not wriiting the time, filled in time. Corrected On Site.
  • Critical. Observed food being cooled by nonapproved method. ribs in walkin covered while cooling, 15 minutes, uncovered , Corrected On Site.
  • Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reachin freezer Repeat Violation.
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Observed employee with no hair restraint. employee at pizza counter, Corrected On Site.
  • Observed nonfood-contact equipment in poor repair, walkin cooler door does not self close. Repeat Violation.
  • Critical. Hand sink missing soap in food preparation room or area. front counter
  • Critical. Hand sink missing paper towels in food preparation room or area. kitchen
  • Critical. Hand sink missing soap kitchen in food preparation room or area.
  • Wet mop not hung to dry.
11/04/2010Routine - FoodWarning Issued
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. numerous items in walkin cooler. Repeat Violation.
  • Critical. Working containers of food removed from original container not identified by common name. salt & flour container Corrected On Site. Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. deli meats, cut melons, from buffett line, rechilled in cooler Corrected On Site.
  • Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reachin freezer Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
  • Observed nonfood-contact equipment in poor repair walkin door does not self close
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. for clorine
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed interior of microwave soiled. Corrected On Site.
  • Observed build-up of grease on nonfood-contact surface. inside oven Repeat Violation.
  • Observed leaking pipe at plumbing fixture. from faucet handle under sink at cookline
  • Critical. Hand sink missing paper towels in food preparation room or area. Corrected On Site.
  • Critical. Observed handwash sink used for purposes other than handwashing. as dumpsink
  • Observed floor and wall junctures not coved. missing around walkin cooler .
  • Floors not maintained smooth and durable. missing parts of tiles on kitchen floor
  • Observed attached equipment soiled with accumulated dust. walkin cooler blower
08/02/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. observed cheeses and deli meat in walkin cooler.
  • Critical. Working containers of food removed from original container not identified by common name.observed bulk container, flour, rice, cheese.
  • Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. observed meatballs on steam table, moved to oven by GM. Corrected On Site.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw ground beef on toop of pork in walkin cooler. Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. observed bowl in bulk flour Corrected On Site.
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee wash hands in 3 comp sink. Corrected On Site.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after changing gloves. Corrected On Site. Repeat Violation.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
2/26/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE & CHEESE ON PIZZA MAKE STATION
  • Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. PIZZA ON COUNTER AT 97 DEGREES F SWITCHING TO TIME IN LIEU OF TEMPERATURE , HAS BOARD TO PLACE TIME ON & PROCEDURES MUST BE FILLED OUT & FOLLOWED
  • Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BAIN MARIE ON PIZZA MAKE STATION CANNOT UTILIZE UNTIL CAPABLE Repeat Violation. ON CALLBACK CHEESE AT 48 DEGREES FROM NOT BEING COVERED DURING LUNCH SAUSAGE AT 41 CHEESE COVERED AND MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW
11/3/2009Routine - FoodCall Back - Complied
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SAUSAGE & CHEESE ON PIZZA MAKE STATION PER PERSON IN CHARGE. DISPOSED OF BY PIC
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MELON, HAM & CHEESE ON BUFFET. PUT ICE UNDER PANS ON BUFFET Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SAUSAGE & CHEESE ON PIZZA MAKE STATION
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. PIZZA ON COUNTER AT 97 DEGREES F
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BAIN MARIE ON PIZZA MAKE STATION CANNOT UTILIZE UNTIL CAPABLE Repeat Violation.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER READY TO EAT MUSHROOMS
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. STYROFOAM CUP WITH NO HANDLE IN FLOUR CONTAINER
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. PIZZA PADDLE ON TOP OF SOILED PIZZA OVEN
  • Observed ice scoop with handle in contact with ice. BY SODA
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CHANGED GLOVES WITHOUT WASHING HANDS
  • Observed employee with no hair restraint. Repeat Violation.
  • Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. STORAGE SHELVES BY STOVE WITH SOILED TORN FOIL Repeat Violation.
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. COOK WASHING UTENSILS IN PREP SINK WITH CLOTH
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed residue build-up on nonfood-contact surface. INTERIOR OVEN
  • Unwrapped single-service utensils not presented so that only the handles are touched.{PLASTIC KNIVES & SOME FORKS LAYING ON TOP O OTHERS
  • Plumbing system in disrepair. WATER NOT DRAINING AT KITCHEN HANDSINK
  • Critical. Handwash sink not accessible for employee use at all times. RACK BLOCIN
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Light not functioning. UNDER HOOD
  • Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. BY EXIT ON GROUND
  • No copy of latest inspection report.
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
9/2/2009Routine - FoodAdministrative complaint recommended
No report available. 1/30/2009Routine - FoodCall Back - Complied
No report available. 1/29/2009Routine - FoodWarning Issued
No report available. 7/30/2008Routine - FoodInspection Completed - No Further Action

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