MANNINO PIZZERIA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 gallon pot of marinara sauce cooked yesterday at 6pm, tempted at 12:15pm at 67F. Educated cook on proper cooling methods and advised to divide pot of sauce in smaller containers to allow for proper cooling.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 gallon pot of marinara sauce cooked yesterday at 6pm, tempted at 12:15pm at 67F, see stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In front by pizza oven.

Basic - Bowl or other container with no handle used to dispense food. In bucket of flour on rear of kitchen.

Basic - Duct tape used to repair nonfood-contact surface. Two door drink cooler next to three door fridge, condenser cover in poor repair, being held to unit by duct tape.

Basic - Equipment in poor repair. Two door drink cooler next to three door fridge, condenser cover in poor repair, being held to unit by duct tape, handle missing on unit. Cutting board has cut marks and is no longer cleanable. On flip top unit next to grill. In rear kitchen prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of two door drink cooler holding bread and cheese soiled with food debris.

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

Intermediate - Spray bottle containing toxic substance not labeled. By 3a¿¿-compartment sink

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with black mold like substance in ware wash area. Employee washed, rinsed and sanitized soiled can opener blade. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Reach in cooler in kitchen gaskets soiled around door.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Bowl or other container with no handle used to dispense food. Employee removed Bowl in bulk container of flour. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler At front counter.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in prep area.

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All Stand up reach in coolers in kitchen. Corrected On-Site Warning - From follow-up inspection 2024-03-22: Time Extended

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. Gave the operator a copy of a written plan. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on all reach in coolers and prep table across from the 3 compartment sink.

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 the oper a copy. Corrective Action Taken

Basic - Single-service articles improperly stored. Pizza boxes stored on the floor in the hallway.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. At the end of the prep table near the backdoor.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter. Operator turned the hot water on. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed the door. Corrected On-Site

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

Basic - Single-service articles improperly stored. Pizza boxes stored on the floor in the hallway.

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. Employee was able to determine the time and marked it on the pizzas. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter.

Basic - Bathroom door left open other than during cleaning or maintenance. Person in charge closed the door. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Person in charge closed the door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 46°. Inside the top section of the flip top reach in cooler next to the stove.

Intermediate - Food-contact surface stained. On prep table in the back prep area.

Basic - Nonfood-contact surface soiled with grease. Hood filters. Above the stove.