MANNY'S PIZZA HOUSE VI

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 150ppm, manufacturer instructions call for 200-400ppm for food contact surface sanitizer

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. -cheesecake slices out front

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -ted

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 29F, manager corrected to 32F Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Floors not maintained smooth and durable.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -front expo station -worn unreadable sign on cookline

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. -wrapped packages of pizza boxes on floor near back door in dining area

Marked exit/path to marked exit blocked. For reporting purposes only. -back door marked with fire exit obstructed by stacked supplies/wire container holders/boxes

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -carton of raw shell eggs on shelf above cooked pasta inside walk in cooler Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -limeaway, clorox spray bottles on shelf next to/above canned food -chemicals in back stored above boxd soda bibs on shelving Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slight debris stuck to can opener blade in prep area Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink up front used as a dump sink

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. -area near back door/under hand sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils/food. -employee beverages on shelf next to canned food Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -box of cigarettes on top of stainless steel table next to slicer Corrected On-Site

Basic - Equipment in poor repair. -rusted rack inside makeline cooler at servicemwindow

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door, bottom threshold

Basic - Floors not maintained smooth and durable. -area under tabletop hot holding unit

Basic - Food not stored at least 6 inches off of the floor. -sauce buckets on floor inside walk in cooler Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. -pasta container inside walk in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: Raw shell eggs stored over prepped vegetables, operator reorganized walk-in cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in rear prep area used to store cleaning supplies, operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. -handwash sink in rear prep area Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's restroom Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over triple sink and rear prep area

Basic - Food not stored at least 6 inches off of the floor. -large pot of sauce stored on the floor in walk-in cooler

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

Basic - Single-service articles improperly stored. -pizza boxes stored on floor in dining room, operator relocated Corrected On-Site Repeat Violation

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. -wet wiping cloth on cutting board on reach-in cooler, operator removed Corrected On-Site Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator set up three-compartment sink, sanitized food contact surfaces Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. -operator relocated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage 53F and cooked meatballs 55F, per operator less than 2 hours overfilled in top of sandwich reach-in cooler, operator relocated excess to walk-in cooler Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris. -inside of pizza reach-in cooler has an accumulation of food debris -slicer has an accumulation of food debris Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths. -CHLORINE for wiping cloths in bleach solution -QUATERNARY AMMONIA for three-compartment sink tablets

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Manny Manolas 7/30/2020 ServSafe Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Clary

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's restroom Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -multiple tanks in rear storage area next to white reach-in freezer

Basic - Cardboard used to line food-contact shelves. -cardboard lining shelf in walk-in cooler -cardboard lining lower shelf of prep table

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pizza reach-in cooler door gaskets soiled Repeat Violation

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

Basic - Single-service articles improperly stored. -open package of pizza boxes stored on the floor in dining room, operator relocated Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on reach-in cooler cutting board

High Priority - Pesticide-emitting strip present in food prep area. -1 behind Hobart mixer Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above commercially produced pastries, operator reorganized shelves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked meatballs 49F, overfilled in top of reach in cooler, per operator less than less than 2 hours, operator relocated excess meatballs to lower portion of reach in cooler Corrective Action Taken

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. -provided clean-up plan, operator posted Corrected On-Site

Intermediate - Food-contact surface soiled with food debris or mold-like substance. -inside of ice machine has a light accumulation of black, mold-like substance

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens restroom Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Floor tiles missing and/or in disrepair throughout kitchen. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. -bucket of feta cheese stored on floor in walk in cooler, operator reorganized cooler Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. -provided choking poster, operator posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease and/or food debris. -inside of tall white reach in cooler soiled -walk in cooler shelves soiled with food debris

Basic - Silverware/utensils stored upright with the food-contact surface up. -forks and spoons in service area, operator inverted Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -styrofoam to-go containers in prep area not inverted, operator inverted Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. -on floor behind Hobart mixer

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

Intermediate - Food-contact surface soiled with food debris. -inside of pizza 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. -cooked pasta, per operator prepared on Sunday, 9/25/2022. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's restroom Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. -cardboard pizza boxes used to line shelves of prep tables

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair. -throughout kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease and/or food debris. -walk in cooler door frame

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

Basic - Single-service articles improperly stored. -packs of pizza boxes stored on the floor in dining room

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls above the triple sink have an accumulation of black, mold-like substance.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -while straining cooked pasta, employee stirred pasta in strainer with bare hand Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over prepped vegetables

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 77F, less than 2 hours, operator moved to reach in cooler -feta cheese 50F, less than 1 hour, operator moved to walk in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -marinara sauce 121F, less than 1 hour. Instructed operator to reheat to 165F for at least 15 sec. Then hold at least 135F.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in coolers -can opener soiled Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens restroom

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in cheese in walk in cooler

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. -throughout kitchen multiple cutting boards

Basic - Floor tiles missing and/or in disrepair throughout kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler door gaskets -exterior of Hobart mixer has accumulation of grease and food debris

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. -soiled wet cloth on cutting board of sandwich reach in cooler

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server preparing sub that went into oven to be heated with bare hand contact but excessive ingrediates not used on sandwich went back into container after touching hands, reeducated and now used gloves hands to prepared items

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table slightly soiled/stained

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared on site on Sun, 12-12-21 not date marked.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clary expired 10/2021

Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks in the back area need secured. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Licensing fees are current for location but only expired red license posted,explained to operator how to print new license and emailed instructions.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Near mop sink broken floor tiles. Wall repair needs under prep table near floor mixer. Ceiling tile/ air vents soiled in prep area Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Fill pans and to go containers stored on wire shelf in back room not inverted.

Basic - Wood pizza peel stored on soiled surface between uses.