MANNY'S PIZZA HOUSE V

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatballs at 57°f and sausage at 55°f in reach in cooler. Items in cooler less than 4 hours. Operator moved to freezer for rapid cooling.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -tuna salad not date marked.

Basic - Clean plates in prep area not stored inverted or in a protected manner.

Basic - Food stored on floor. -numerous items in walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -accumulation of food debris under lid.

Basic - Stored food not covered. -cut green peppers and prepared salads in walk in cooler.

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

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

Basic - Food stored on floor. -case of pepperoni on walk in cooler floor.

Basic - Ice chute soiled.

Basic - Floors not maintained smooth and durable. -metal floor panel buckled at edge in walk in cooler.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -food debris under edge of cooler lid.

Intermediate - Handwash sink used for purposes other than handwashing. -sanitizer bucket stored in handwashing sink.

Basic - Ice machine interior soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.

Basic - Stored food not covered. -ham, salads and cut produce in walk in cooler.

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

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

Basic - Interior of ice machine soiled.

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

Basic - Single-service articles improperly stored, package of pizza boxes stored on the floor.

Basic - Stored food not covered, bag of lettuce in walk in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Meatballs and chicken wings in walk in cooler.

Basic - Wall soiled 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.

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

Basic - Food stored on floor, box of lemons in walk in cooler.

Basic - Reach-in cooler interior soiled.

Basic - Stored food not covered. Greek salads in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 44°f and cheese 44°f in top area of reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad in reach in cooler.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wall soiled with accumulated dust in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meats between at 44°f and 45°f in top area of reach in cooler. Advised operator to keep lid closed.

Basic - Food storage container broken, container with garlic butter.

Basic - Nonfood-contact surface soiled with food debris, in front of dough machine.

Basic - Stored food not covered, lettuce in walk in cooler.

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

Basic - Interior of ice machine soiled.

Basic - Stored food not covered, salads and shredded ham in walk in cooler.