NUFF NICENESS BAR AND GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw shell eggs stored over washed cut produce-green peppers . Advised operator of proper storage. Operator stored correctly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits for quaternary sanitizer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 77F. Operator replaced with hot water 135F. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantain (98-103F - Hot Holding) sitting in a shallow pan per operator held out of temperature less than 4 hours. Operator reheated to 165F Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Provided some to operator Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking a bottle water in the kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans not properly air-dried - wet nesting on clean rack shelf

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 86F on stove and front counter l

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for quat sanitizer in triple sink or sanitizer buckets

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Red Bull on clean equipment shelf inside triple sink area. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 72F° on kitchen counter. Operator placed on kitchen stove Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Coca Cola can in three door cooler. Operator removed

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed curry chicken (114F - Cooling); oxtail (103F - Cooling); chicken (85F - Cooling); cow feet (78F - Cooling); goat (79F - Cooling) @3:35 cooling since 1:00 rechecked curry chicken 99F - Cooling); oxtail (97F - Cooling); chicken (80F - Cooling); cow feet (75F - Cooling); goat (72F - Cooling) advised pic to place items in walk-in cooler for rapid chill.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over French fries on speed rack in walk-in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish on speed rack in walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried chicken (122-127F - Hot Holding) front counter per pic items held out of temperature more than four hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (122-127F - Hot Holding) front counter per pic items held out of temperature more than four hours. See stop sale.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. Plastic water bottles stored on floor at the bar

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 77 F next to rice cooker at front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken leg quarters 40F out at room temperature in 2 compartment sink. Observed box of pork 26F sitting on prep table in room temperature. Observed box of chicken on prep table at room temperature.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice and peas (55F - Cooling) in deep covered container. Per chef held in walk-in 24 hours. Not portioned or prepared today. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hours. Observed rice and peas (55F - Cooling) in deep covered container. Per chef held in walk-in 24 hours. Not portioned or prepared today.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine 200+ Ppm operator discarded made new solution rechecked 100 Ppm Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine or quaternary test strips.

Basic - Equipment in poor repair. Torn gasket on m3 turbo air 3 door reach in

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in prep sink with no running water. Chef removed and seasoned. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over RTE sauces in m3 reach in refrigerator. Operator placed eggs on lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (94-105F - Hot Holding); banana (100-103F - Hot Holding) per operator held less than two hours. Operator placed items in oven to reheat to 165F. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed bulletin Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open plastic water bottle on shelf above three compartment sink where clean equipment is stored. Employee removed. Corrected On-Site

Basic - Food stored on floor. Observed plastic containers of frying onion floor in storage room. Operator elevated. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of sugar scoop handle in contact with the sugar. Ob in container of oats the scoop handle in contact with the oats. Operator removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken and pork sitting in two compartment sink at room temperature . Operator turned on water. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket. Operator inverted mop into the upright position Corrected On-Site