Pizza Mansion Improves its Sanitary Rating

Critical - Violation: 05-08-1No thermometer provided to measure temperature of food product.

Critical - Violation: 12A-02-1Observed hand wash sink used for purpose other than washing hands.

Violation: 14-31-1Equipment or utensils not designed or constructed in a durable manner.Oven door handle

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Critical - Violation: 22-19-1Observed interior of microwave soiled.

Critical - Violation: 22-22-1Observed encrusted material on can opener.

Violation: 24-06-1Observed clean utensils/equipment stored in dirty surface

Violation: 29-06-1Plumbing improperly installed.Kitchen area handsink

Critical - Violation: 41B-03-1Observed unlabeled spray bottle.Degreaser

Critical - Violation: 53A-07-1No Certified Food Manager for establishment.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed hand wash sink used for purpose other than washing hands.

Equipment or utensils not designed or constructed in a durable manner.Oven door handle

Observed cutting board grooved/pitted and no longer cleanable.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.

Observed clean utensils/equipment stored in dirty surface

Plumbing improperly installed.Kitchen area handsink

Critical - Observed unlabeled spray bottle.Degreaser

Critical - No Certified Food Manager for establishment.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Working containers of food removed from original container not identified by common name.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - No thermometer provided to measure temperature of food product.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.

Observed food debris accumulated on kitchen floor.

Observed unnecessary items on the premise.

No Heimlich maneuver sign posted.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.