TAVERNA MANOS

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - 2 door reach in freezer; raw frozen chicken not in original packaging stored above raw frozen shrimp not in original packaging.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Buckets (Chlorine over 200ppm) reviewed the proper amount of bleach needed for proper sanitization. Operator remade buckets Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris -Kitchen can opener.

Basic - Unnecessary items/unused equipment on the premises. -Rear area by back door. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton containing raw shell eggs stored on top of refrigerated make-table directly on top of pans containing olives and peppers. Employee removed raw eggs from area during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: salmon (57F - Cold Holding); fish (48F - Cold Holding). Manager stated the fish was thawed under running water approximately one hour prior and placed both into a freezer to rapidly cool to 41F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot behind building by back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at refrigerated make-table at kitchen entrance heavily stained.

Intermediate - Records/documents for required employee training do not contain all of the required information. Two International Food Service Executives Association food handler certificates missing date of training posted on cooler at front counter. Manager stated the training was completed in march and added proper dates during this inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked plastic pan on prep table near kitchen entrance.

Basic - Unnecessary items/unused equipment on the premises. Large accumulation of unused equipment inside fenced area behind building.

High Priority - Container of medicine improperly stored. Container of medicine on rear prep table above food equipment and single service items

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above dressing in reach in cooler. Operator moved Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top of roll top cooler in storage area

Basic - Floor tiles missing and/or in disrepair in dish area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 2 door lift top salad cooler-pesto butter (51F - Cold Holding) see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door lift top salad cooler-pesto butter (51F - Cold Holding) see stop sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Fry baskets heavily soiled