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19: 760 Observed Marinara Sauce in a Qualite Hot Holding Unit at 122F 45 minutes into store open.
Corrective Actions: 12VAC5-421-760. Reheating for hot holding.
A. Except as specified under subsections B, C, and E of this section, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach at least 165°F (74°C) for 15 seconds.P
B. Except as specified under subsection C of this section, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and allowed to stand covered two minutes after reheating.P
C. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the department that has jurisdiction over the plant shall be heated to a temperature of at least 135°F (57°C) when being reheated for hot holding.P
D. Reheating for hot holding as specified under subsections A, B, and C of this section shall be done rapidly and the time the food is between 41°F (5°C) and the temperatures specified under subsections A, B, and C of this section may not exceed two hours.
25: 930 Establishment added a breakfast menu to include: Over Easy Eggs and Cooked to Order Steak.
Corrective Actions: 12VAC5-421-930. Consumer advisory: consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens.
A. Except as specified in 12VAC5-421-700 C and D 4 and under subdivision 3 of 12VAC5-421-950, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in subsections B and C of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.Pf
B. Disclosure shall include:
1. A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order)";Pf or
2. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.Pf
C. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:
1. "Regarding the safety of these items, written information is available upon request";Pf
2. "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness";Pf or
3. "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."Pf
38: 3270 (1) (2) (4) Observed one live roach in a glue trap and one not on trap. Observed mouse droppings in pan and on prep table and an unopened bag of "Decon Bait Pellets" in back of house with the bottom chewed open.
Corrective Actions: 12VAC5-421-3270. Controlling pests.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under 12VAC5-421-3360, 12VAC5-421-3440, and 12VAC5-421-3450;Pf and
4. Eliminating harborage conditions.
47: 1100 Observed Ladel with Cracks in it by the 3 VAT Sink.
Corrective Actions: 12VAC5-421-1100. Food-contact surfaces; cleanability.
A. Multiuse food-contact surfaces shall be:
1. Smooth;Pf
2. Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;Pf
3. Free of sharp internal angles, corners, and crevices;Pf
4. Finished to have smooth welds and joints;Pf and
51: 2350 (ii) Observed leaking the the pipes for the hand sink by the mop sink.
Corrective Actions: Please repair so that plumbing is in proper working order.
Routine Inspection. Manhattan Pizza serves breakfast under the name "Waffle Kitchen.) Ensure consumer advisories are added to menu, continue to send department supplier receipts if new suppliers are used for new menu items. Please inform health department of any menu change requests in the future. Please ensure proper air drying.
| Description | Temperature | State of Food |
| Shredded Romaine | 41 °F | Cold Holding |
| Mozzarella (~15 minutes) | 52 °F | Cooling |
| Sliced Tomatoes (~30 minutes) | 44 °F | Cooling |
| Sour Cream | 34 °F | Cold Holding |
| Cheese Singles | 38 °F | Cold Holding |
| Raw Shell Eggs | 37 °F | Cold Holding |
| Lasagna (~30 minutes) | 49 °F | Cooling |
| Philly Cheese Ribeye | 33 °F | Cold Holding |
| Chicken Legs | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 VAT Sink | Chemical | 150 | Top Job Bleach | Chlorine Bleach | 110 °F |