Manny's Snack Shack

Year by year

Inspections

1. Jan 6, 2026 Routine · 2 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     Observed employee not following proper handwashing procedures. Employee observed to reusage a towel to dry hands. Informed and provided education to employee, hands must be dried by single use paper towel. Employee stated they will use the paper towel. Employee rewashed their hands and used paper towel.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice bin, ice machine and soda/ice machine. Informed owner and owner stated they will get an air gap for all these areas.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Observed soap not available at food employee handwashing sink infront of kitchen. Informed owner and owner refilled the soap dispensor.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     Observed there is no approved or current certified food manager for this establishment. Observed establishment has 2 certified food handlers. Instructed owner that the establishment needs a CFPM. Owner stated they will get a CFPM.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

2. Jun 4, 2024 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Pooled Egg on counter next to grill is not being cold held at 41°F. Pooled Eggs found at 57F, product discarded.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The Counters and shelving in the cookline area is not cleaned on a frequent basis. Discussed with owner the requirement for frequent cleaning.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

3. Jan 5, 2024 Routine · No items found

   No violations cited.