MR MAINE’S NEW YORK STYLE PIZZERIA Inspection – April 22, 2025

High Priority 2

#6High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Operator connected new chlorine to machine and primed. Tested at 100ppm. **Corrected On-Site**

Corrected On-Site

#7High Priority08A-14-5

High Priority – Raw animal food not separated from ready-to-eat food during preparation. Raw beef stored over Parmesan cheese.

Intermediate 3

#8Intermediate11-07-5

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 flyer to operator.

#9Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked spaghetti cooling for 30 mins, 85F at 2:33 down to 79F at 3:29. Recommended operator cool in shallower pan.

#10Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Squeegees located in dish area sink.

Basic 5

#1Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Located in women's bathroom. Water damage observed above handwashing sink.

#2Basic32-12-6

Basic – Covered waste receptacle not provided in women's bathroom.

#3Basic14-11-5

Basic – Equipment in poor repair. Plastic finish is flaking off shelves in reach in cooler in prep area.

#4Basic33-19-4

Basic – Garbage on the ground and/or pad behind dumpster.

#5Basic33-11-4

Basic – Missing drain plug at dumpster.

Florida Food Watch