Sbarro

Inspector's notes

Observed no written procedures for clean-up of vomiting and diarrheal events. Informed PIC that written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Emailed vomiting and fecal cleanup procedures. Corrective Action: Corrected at time of inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Observed organic matter build up in front of and behind white panel of ice machine. Informed PIC to increase cleaning frequency. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Vomit and Diarrheal Cleanup written procedures on site at time of inspection. The establishment has bleach and other required materials on site. Maricopa County Vomit and Diarrheal Cleanup Guidance was provided to PIC via email with inspection report. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizzas using time as a control with no proper time stamps. Establishment had a log and written procedures for time as a control, but it had not been filled out. Pizzas using time as a control at time of inspection had been cooked 5-10 minutes prior to inspection and were properly logged at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter on ice machine guard and around ice machine and observed debris in ice scoop holder. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed cleaning frequency with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed debris and residue under prep sink by oven, in floor sinks throughout the establishment, as well as in the area shared with a now closed burger place. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Discussed cleaning at a frequency necessary to prevent accumulation of debris and food residue with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no cold water available at the hand sink in the back of the establishment. PIC stated that the cold water has been turned off to the hand sink due to a leak. Informed PIC that the hand sink needs to be supplied with cold water prior to reinspection on 11/26/2025. Hot and cold water under pressure is required at all sink fixtures. Provide cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct prior to re-inspection on 11/26/2025.

Inspector's notes

Observed the faucet at the three-compartment sink leaking a heavy stream of water when all valves are in the off position. Informed PIC that the leak and at the sink needs to be repaired and that all plumbing must always be in a state of good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two ice scoops stored in the hand sink near the ice machine. Informed PIC that hand sinks may not be used for any purpose other than hand washing. Discussed with PIC that ice scoops need to be stored in a manner that prevents contamination of the scoop (a bin, holder, or in the ice with the handle upwards). PIC removed the scoops from the sink and moved them to be washed at time of inspection. PIC will make sure that the hand sink being used as scoops storage is discontinued. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a Certified Food Protection Manager needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black organic matter on the inside of the soda nozzles at the soda fountain. Informed PIC that the nozzles need to be cleaned and continue to be cleaned at a rate which precludes the growth of organic matter. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed all the pizzas and stromboli on time as a control, missing the time stamps. Informed PIC that the food on time as a control need to be time stamped. PIC was able to inform when the food was cooked and properly time stamped the foods at time of inspection. Suggested to PIC reintroducing the color clip system, making a chart, or getting tape or stickers for each tray, as a form of time stamping. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sanitizer bucket with quat inside stored on top of the pizza racks with three pizzas for service underneath. Informed PIC that sanitizer buckets and other chemicals cannot be stored above food. PIC moved the sanitizer bucket to the floor at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.