- No Violations Were Observed
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12/18/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counters shelves
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Plumbing system in disrepair. Loose handwash sink : kitchen
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
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8/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counters shelves
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen
- Basic - Plumbing system in disrepair. Loose handwash sink : kitchen
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Basic - High Priority - Dead roaches on premises. 3 dead in prep area
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer.
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches by Dishmachine
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham in wif
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8/14/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in spice **Corrected On-Site**
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls under soap dispenser in kitchen **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Boxed pasta under plumbing: kitchen **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Food debris
- Basic - Plumbing system in disrepair. Loose hand sink in kitchen
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. For cakes
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash in make table at 50°: Corrective Action : Voluntarily Discarded
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over vegetables **Corrected On-Site**
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in flour container
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Counters and shelves in kitchen **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee eating in a food preparation or other restricted area. In kitchen **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Under prep cooler at cookline
- Basic - Food stored in a location that is exposed to splash/dust. Bag spice under plumbing
- Basic - Food stored on floor. Oil container
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in water by frontline
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen
- Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink by dish machine **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen cooler **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Cracked shelves in cookline reach in cooler
- Basic - Observed old equipment outside by rear of kitchen : old cooler **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Pizza boxes stored subject to soiling. Also contaminated ( do not use soiled pizza boxes)At cookline shelf
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Cups stored under umbing in kitchen
- Basic - Soil residue build-up on nonfood-contact surface. On exterior of numerous food containers
- Basic - Utensils in poor condition. Metal pitcher cracked
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bulk food container of flour **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On pizza dough roller at front pizza station **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Numerous deli items in walkin cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by numerous items
- Intermediate - Handwash sink used for purposes other than handwashing. Numerous items in hand wash sink in kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Kitchen
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. KITCHEN COOLER Corrected On Site.
- Critical - Observed EMPLOYEE DRINKS WITH RESTAURANT FOODS Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. COUNTERS AND SHELVES IN KITCHEN
- Critical - Observed container of medicine improperly stored. COLD MEDICINE AT WAITRESS STATION Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with OLD FOOD DEPOSIT ON PIZZA DOUGH ROLLER
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed live flies in kitchen.
- Critical - Observed unlabeled spray bottle. BY WAITRESS STATION Corrected On Site.
- Observed unnecessary items on the premise. OLD MAKETABLE /COOLER OUTSIDE
- Plumbing system in disrepair. WATER DRIP FROM COOKLINE COOLER
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-18-1 Drain cover(s) missing. UNSER THREE COMPARTMENT SINK Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. KITCHEN HANDWASH SINK Repeat Violation.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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7/17/2012 | Complaint Full | Call Back - Complied |
- 1) 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOODS COLD HELD AT GREATER THAN 41 F
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5/11/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Drain cover(s) missing. UNSER THREE COMPARTMENT SINK Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN HANDWASH SINK Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed NUMEROUS EGG CRATES REUSED Repeat Violation.
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. NUMEROUS EMPLOYEES
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation. EMPLOYEE WITH NUMEROUS RINGS Repeat Violation.
- Critical - Observed food stored on floor. BAG ONIONS Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice. FRONT LINE ICE BIN Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. BUTTER SCOOP Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BATTER AT 50 , WHIPPED BUTTER AT 48 F , CORNED BEEF HASH AT 50 F , EGGS AT 65 F, Repeat Violation.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Observed uncovered food in holding unit/dry storage area. NUMEROUS SAUCES UNDER COUNTER IN KITCHEN Repeat Violation.
- Plumbing system in disrepair. LOOSE FAUCET AT PIZZA LINE HANDWASH SINK Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. NUMEROUS FLATS OFF EGGS AT 75 AMBIENT: COOKLINE Repeat Violation.
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5/11/2012 | Complaint Full | Administrative complaint recommended |
- Drain cover(s) missing. UNDER THREE COMPARTMENT SINK
- Food-contact surface not smooth and easily cleanable. CRACKED PLASTIC SHELF IN REACH IN COOLER
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN HANDSINK
- Critical - Handwash sink not accessible for employee use at all BLOCKED BY CONTAINERS IN SINK Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. PIZZA PADDLE ON DUSTY OVEN TOP
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CHIPPED BULKFOOD CONTAINER
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. NUMEROUS EGG CRATES REUSED
- Critical - Observed NUMEROUS EGG CRATES REUSED
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEE TOUCHING DELIMEATS Repeat Violation.
- Observed food debris accumulated on kitchen floor. WALKIN COOLER FLOOR
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. EMPLOYEE WITH NUMEROUS RINGS Corrected On Site.
- Critical - Observed food stored on floor. ITEMS IN WALKIN FREEZER . BAG POTATOES ON FLOOR :HALLWAY Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. UTENSILS
- Critical - Observed interior of microwave soiled. KITCHEN Repeat Violation.
- Observed personal care item stored with food. EMPLOYEE JACKET OVER FOODS /UTENSILS Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BATTER, LIQUID EGGS AT 50-55 F Repeat Violation.
- Critical - Observed toxic item stored by utensils. SPRAY BOTTLE OVER PLATES
- Critical - Observed uncovered food in holding unit/dry storage area. ICE IN ICE BIN
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Plumbing system in disrepair. LOOSE FAUCET AT HANDSINK :PIZZA LINE
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS AT 60 F Corrected On Site. Repeat Violation.
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1/20/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/13/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - CURRENT Hotel and Restaurant license not properly displayed.
- Critical - Covered waste receptacle not provided in women's bathroom. EMPLOYEE AND CUSTOMER RESTROOM
- Critical - Establishment operating without a current Hotel and Restaurant license. LICENSE EXPIRED 6 -1-11
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. WATER BOTTLES UNDER PLUMBING ( HANDSINK ) Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. FRONTLINE HANDSINK Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY FOOD CONTAINERS , ITEMS IN SINK
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. UTENSILS BETWEEN EQUIPMENT Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP ON DUSTY ICE MACHINE TOP Corrected On Site.
- Critical - Lack of signage properly designating bathrooms. EMPLOYEE RESTROOM
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CHIPPED BULKFOOD CONTAINER
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - Observed food stored on floor. ITEMS IN WALKIN FREEZER, OIL CONTAINER FRONTLINE : Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. ITEMS IN SINK
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. NUMEROUS SPICE , CHEESE CONTAINERS Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. KITCHEN COOLER Repeat Violation.
- Observed leaking pipe at plumbing fixture. UNDER ICEBINS AND FRONTLINE HANDSINK Repeat Violation.
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food. EMPLOYEE BAG : KITCHEN COUNTER Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LIQUID EGGS AT 80 F , BATTER AT 70 F COOKLINE Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stoRed over ready-to-eat food. RAW BEEF OVER READY TO EAT IN REACH IN COOLER , RAW SEAFOOD OVER READY TO EAT IN WALKIN COOLER Repeat Violation.
- Critical - Observed unlabeled spray bottle. IN HALLWAY Corrected On Site. Repeat Violation.
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8/8/2011 | Routine - Food | Administrative complaint recommended |
- Critical. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Critical. Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES' or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator; and 61C-1.004(3) FAC: Insecticides or rodenticides, when used, shall be used in compliance with Chapter 5E-14, FAC, herein adopted by reference.
- Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
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8/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Manny's Pizza House Iv, 501 S State St, Bunnell, FL »