MANNINOS PIZZA RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs stored over block of ready to eat butter. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.

Basic - Cutting board has cut marks and is no longer cleanable at front line next to pizza oven.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing equipment in rinse compartment, storing the soapy equipment in the sanitize compartment and storing to dry in the wash compartment. Reviewed the proper set up for the three compartment sink with operator. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair at cookline fryer station.

Basic - Food stored on floor. Container of marinara sauce stored on floor of walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator. Provided hand out

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels supplied at pizza station hand wash sink Operator provided paper towels Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee health agreement form for employee to sign. Employee signed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. bottle of degreaser not labeled. Operator labeled Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator working with food in with no hair protection. Operator put on hat Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Whole pizza at front counter missing time mark. Per employee cooked at 12:45pm. Employee added time mark. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Hotel pans under prep table not stored inverted. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook line not wearing hair restraint.

Basic - Time/temperature control for safety food thawed in an improper manner. Case frozen meatballs sitting on back prep table. Employee moved case to walk in cooler to continue thawing. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water by cook line missing labels.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager renewed on line during inspection. Verified with new details and visible email from DBPR to manager. Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Atosa reach in freezer, open case of raw philly steak meat above open bag of cooked bacon. Manager inverted items for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well, meatballs (133F - Reheating); house marinara (102F - Reheating). Per employee, both items in unit at 9:30am from cooler. Both are not initial reheating. Employee moved containers to best on stove to rapidly reach 165F. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided and posted. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bulletin provided and completed by new employees during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of prepared foods in reach in freezer frozen solid without any date markings.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Manager labeled as degreaser. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers under prep table by back sink and on shelf opposite dish machine not inverted.

Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on AC vents and ceiling tiles throughout kitchen. - From follow-up inspection 2023-08-01: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. -Observed no employees with wearing hair restraint. - From follow-up inspection 2023-08-01: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2022

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cheese in walk-in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with garbage container.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken wings stored in refrigerator. Per operator, chicken was cooked on 2/7/2022 -Observed no date mark on cooked chicken and noodles stored in walk-in cooler. Both items were cooked on 2/8/22 Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at dishwashing area. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -Observed cases with tomatoes sauce stored on dry storage floor. -Observed container with marinara sauce stored on walk-in cooler floor. Repeat Violation

Basic - Single-service articles improperly stored. -Observed take containers stored on dry storage floor.

Basic - Stored food not covered. -Observed a uncovered container with cooked wings stored in refrigerator.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer at dishwashing machine at 00 ppm

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed at 1:28 P.M. pizza held using time as a public health control has no time mark. Per operator, pizza was cooked at 1:00 P.M. Operator correctly time marked pizza. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken wings stored in refrigerator. Per operator, wings were cooked on 10/30/2022.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemicals at dishwashing area.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. -Observed container with marinara sauce stored on walk-in cooler floor

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles sticky and debris buildups

Basic - Floor tiles missing and/or in disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at hand wash sink buy the three compartment sink

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by the three compartment sink

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor.bag of onions on the floor in walk in cooler.

Basic - No Heimlich maneuver/choking sign posted.