SBARRO FRESH ITALIAN COOKING
Sbarro LLC.


Address: 125 Green Acres Road, Valley Stream, NY 11581

SBARRO FRESH ITALIAN COOKING (Health Operation# 672257) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 26, 2016.

Business Overview

NYS Health Operation ID 672257
Operation Name SBARRO FRESH ITALIAN COOKING
Food Service Description Food Service Establishment - Restaurant
Facility Address 125 Green Acres Road
Valley Stream
NY 11581
Municipality HEMPSTEAD
County NASSAU
Permitted Corporation Name SBARRO LLC.
Permit Expiration Date 11/30/2017
Local Health Department Nassau County
NYSDOH Gazetteer 291000

Inspection Results

Date: 2016-01-26 Type: Inspection Violations: 0 critical, 3 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 11D: Non food contact surfaces of equipment not clean
Comments: Seating: Food Court varies, Rating "A", Food Manager: Maksud Kahn, exp. 7/18, #49395, Sultana Tahmina, exp., 3/18, #48759
Date: 2015-01-16 Type: Inspection Violations: 0 critical, 3 noncritical
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Date: 2014-04-29 Type: Inspection Violations: 0 critical, 3 noncritical
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Date: 2013-05-07 Type: Inspection Violations: 0 critical, 3 noncritical
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11D: Non food contact surfaces of equipment not clean
Date: 2012-03-02 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Date: 2011-03-09 Type: Re-Inspection Violations: 1 critical, 0 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Date: 2011-02-18 Type: Re-Inspection Violations: 3 critical, 1 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Date: 2011-02-11 Type: Re-Inspection Violations: 2 critical, 1 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Date: 2011-02-02 Type: Inspection Violations: 3 critical, 2 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot holding.
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 8B: In use food dispensing utensils improperly stored
Date: 2010-08-06 Type: Inspection Violations: 0 critical, 4 noncritical
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Date: 2009-03-26 Type: Inspection Violations: 2 critical, 1 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot holding.
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

Office Location

Street Address 125 GREEN ACRES ROAD
City VALLEY STREAM
State NY
Zip 11581

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).

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