MANEROS RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen and put on gloves and being working in flip top cooler without first washing hands. Discussed with operator. Operator instructed employee to remove gloves and wash hands. Operator discussed proper procedure with employee Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear substance in laundry area not labeled. Operator labeled bleach/dawn mixture Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees back stored on dry storage shelf with dry storage items in prep area. Operator removed and properly stored Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. At dry storage, Cans of pineapple dented. See stop sale.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, Employee handled raw chicken, changed gloves, then touched clean utensil without washing hands. Advised operator of proper handwashing when handling raw chicken. Employee washed hands, put on clean gloves. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, Clean pots not inverted on shelf. Operator corrected. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At kitchen, oil stored on floor. Operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw veal liver over cooked macaroni and cheese not in commercial packaging at reach in freezer in prep area. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Meat Walk in cooler: Marinara dated 4/12 , beef stock dated 4/12, onion soup dated 4/11. All products made in house. See stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2023. Operator paid for license prior to completion of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (67F - Cold Holding) Observed sitting on counter at bar. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator returned to cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pull out drawer by prime rib cooker: shrimp (50F - Cold Holding) Operator states out of temperature for 3 hours, operator states not prepared or portioned today. Operator moved to reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In fryer basket: cooked French fries (99F - Hot Holding) Cook line by fryers: lemon butter sauce (85F - Hot Holding) Operator states out of temperature for 2 hours. Operator decided to use time as public health control, operator placed time stamp for remaining 2 hours. Sent time as public health control procedure to operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker and cell phone stored on shelf next to clean utensils. Operator removed speaker and cell phone. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at cookline- cooked peppers 47F- cold holding- operator state food held overnight- food not prepared or portioned today- food out of temperature for 8 hours- see Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at cookline- cooked peppers 47F- cold holding- operator state food held overnight- food not prepared or portioned today- food out of temperature for 8 hours- see Stop Sale. At reach in cooler- sour cream 45-47F cold holding- operator states sour cream out of temperature for 30. Inures- food above fill line- operator placed inside reach in cooler to quick chill. Corrective Action Taken

Basic - Stored food not covered. In reach in cooler by cookline- fish not covered operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 46f, Cold hold foods not prepped or portioned today, Less than 4 hours, operator chose to discard item. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over washed lettuce. Operator moved tomatoes to another shelf Corrected On-Site