MANNYS WOODGRILL

Violations (15)

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored on top of ice cream at reach in freezer.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rib eye steak (44F - Cold Holding); skit steak (45F - Cold Holding), as per operator less than 30 min.

  High Priority

• 14-31-5Critical

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed raw lobster stored in non food graded bag inside reach in freezer.

  High Priority

• 51-13-4

  No Heimlich maneuver/choking sign posted. Provide to operator.

  Basic - No Heimlich maneuver/choking sign posted. Provide to operator.

  Basic

• 51-18-6

  No copy of latest inspection report available.

  Basic - No copy of latest inspection report available.

  Basic

• 10-08-5

  10-08-5

  Basic - Observed inside flour bin a scoop with the handle in contact with flour.

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine sanitizer solution.

  Basic

• 01C-02-4

  Establishment not maintaining clam/mussel/oyster tags for 90 days.

  Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed oysters and mussels and establishments no maintaining tags for 90 days only three tags from May was handle inside a ziplock bag at time of inspection.

  Intermediate

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measure device for high temperature dishwasher machine.

  Intermediate

• 03G-50-1

  Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

  Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed salmon and octopus in ROP inside the reach-in freezer. The operator stated they do not conduct ROP in-house; however, a vacuum packaging machine used to reduce oxygen was observed on the cooking line atop the prep table.

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table next to ice machine.

  Basic

• 41-17-4

  Spray bottle containing toxic substance not labeled.

  Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with cleaning liquid with no label.

  Intermediate

• 51-09-4

  Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.

  Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed licensing for 37 seats and observed 50 seats at time of inspection.

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cooking line utensils in standing water at 117 F.

  Basic