MANNYS WOODGRILL

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw lobster stored in non food graded bag inside reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored on top of ice cream at reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rib eye steak (44F - Cold Holding); skit steak (45F - Cold Holding), as per operator less than 30 min.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed oysters and mussels and establishments no maintaining tags for 90 days only three tags from May was handle inside a ziplock bag at time of inspection.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measure device for high temperature dishwasher machine.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed salmon and octopus in ROP inside the reach-in freezer. The operator stated they do not conduct ROP in-house; however, a vacuum packaging machine used to reduce oxygen was observed on the cooking line atop the prep table.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with cleaning liquid with no label.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table next to ice machine.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed licensing for 37 seats and observed 50 seats at time of inspection.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cooking line utensils in standing water at 117 F.

Basic - No Heimlich maneuver/choking sign posted. Provide to operator.

Basic - No copy of latest inspection report available.

Basic - Observed inside flour bin a scoop with the handle in contact with flour.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine sanitizer solution.

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed fresh mussels and not tag in the container at walk-in cooler, staff provided the tag. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed bat steel wool stored at unit next to dishwasher machine.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at unit next to dishwasher machine.

Intermediate - No soap provided at handwash sink. Observed at unit next to dishwasher machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice scoop handle in contact with ice. Observed at front counter small ice machine.

Basic - Stored food not covered. Observed cooked octopus at walk-in cooler uncovered.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed soiled gasket unlabeled container, as per chef flour.

High Priority - Nonfood-grade bags used in direct contact with food. Bread rolls at walk-in cooler.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired as Oct. 1st 2024. Operator paid license while I conducted the routine inspection. Confirmation # 247396203 Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer chlorine bucket at 200+ ppm. Staff prepared new solution , tested at 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed. U jet with steel wool scrub stored inside handwashing sink. Staff removed items.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot water sanitizer dishwashing machine and not thermometer available to test surface temperature.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles , AC vents/ returns all throughout kitchen preparation area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with marks not longer cleanable at some preparation tables all throughout the kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed container of flower not labeled at under kitchen preparation table.

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By the mop sink and 3 compartment sink. Warning - From follow-up inspection 2024-06-05: Floor area(s) covered with standing water. By the mop sink and 3 compartment sink. Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-06-05: Open dumpster lid. Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-12-13: At time of callback inspection observed No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Time Extended - From follow-up inspection 2024-01-30: At time of callback inspection,Observed No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cut vegetables in shelves inside walk in cooler. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (87F - Hot Holding); beef broth (89F - Hot Holding) as per chef less than 4 hours. chicken broth (169F - Reheating); beef broth (169F - Reheating)

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal)Provided form during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a dirty spoon and ice residue inside hand wash sink at the bar area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio offering in menu not identified as a raw food.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Employee restocked during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at the bar area. Employee restocked during inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta and cooked beef inside walk-in cooler.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled with common name in kitchen area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the bar area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed cooking oil container stored on floor in kitchen area.

Basic - Hole in or other damage to wall. Observed bottom part next to 3 compartment sink. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent in back kitchen soiled Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and other dishware not inverted on drying rack

Basic - Hole in or other damage to wall. Observed wall in disrepair next to triple sink

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Handwash sink used for purposes other than handwashing. Observed detergent stored at hand wash sink next to triple sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in back kitchen

Basic - Floor area(s) covered with standing water. Observed by triple sink and walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in 75°F water. Operator replaced with boiling water Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer in back kitchen soiled