NONNA'S BISTRO AND CAFE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked noodles in reach in freezer. Operator rearranged items for proper storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cheese and milk in 3 door cooler. Operator rearranged for proper storage. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched phone then wiped cooler, and continued preparing food ,without washing hands and changing gloves. Educated cook on proper handwashing procedures and changing gloves when soiled and changing tasks. Cook washed hands and changed gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter stored in flip top cooler at 53 F. Per operator, food not prepped or portioned today. Food held in unit overnight. Operator discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). Butter packs stored in basket at front counter at 73 F. Per operator, foods not prepped or portioned today. Food held in cooler and placed on counter, and held for approximately 2 hours. Operator placed back in cooler to chill. ** Corrected Action Taken.** 2). Butter stored in flip top cooler at 53 F. Per operator, food not prepped or portioned today. Food held in unit overnight. Operator discarded. See Stop Sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink. Educated employee on using handwashing sink for washing hands. Employee washed hands in handwashing sink. Corrected On-Site

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. Provided poster to operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top , cut tomatoes (52F - Ambient Cooling) at 8:41 am , since 7 am to 52 F at 10:35 am. Cut Lettuce (52F - Ambient Cooling)at 8:41 am , since 7 am to 53 F at 10:35 am. Foods cooling improperly, with this method. Advised operator to place foods in freezer for short time. Operator placed foods in freezer to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Huge beverage jug stored in handwashing in kitchen . Operator removed jug from sink. Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on any cooked foods in reach in cooler. Per operator, all foods prepared two to four days ago. Lasagna ,soup, rice, white sauce,cooked potatoes. Educated operator on dating foods held for more than 24 hours. Operator dated foods. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap on right side in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in bucket of water at 124 F on stove at cook line. Operator discarded water. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top unit.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cook line in cooler drawers, 1 tuna and 2 mahi not removed from reduced oxygen packages before thawed. Operator discarded fish.

Intermediate - Handwash sink not accessible for employee use at all times. On cook line by ice machine, handwashing sink blocked with handheld blender. Operator removed item Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Supplied operator with employee reporting agreement

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees hired less than one month.

Intermediate - Spray bottle containing toxic substance not labeled. At three compartment sink, spray bottle contains bleach not labeled

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line in cooler drawers, 1 tuna and 2 mahi not removed from reduced oxygen packages. Operator discarded fish. See stop sale Corrected On-Site

Basic - Food stored on floor. In walk in freezer, box of French fries stored on floor.

High Priority - Raw animal food stored in same container as ready-to-eat food. At cook line in refrigerator drawers, cooked ham stored in Sam container at raw shell eggs. Operator removed ham Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw beef stored over ready to each child wings. Operator moved cooked chink to top shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top cooler spiked with food debris and cut marks

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink at front counter Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at handwashing sink at cook line. Repeat Violation

Basic - Food stored on floor. Food stored on floor in walk in freezer

Basic - In-use ice scoop stored on soiled surface between uses. At front counter, ice scoop stored on counter.

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

High Priority - - From initial inspection : 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. Dish machine 0PPM. Operator set up three compartment sink to wash, rinse and sanitize. Corrective Action Taken - From follow-up inspection 2023-12-21: Dishmachine chlorine 0PPM Operator set up three compartment sink to sanitize chlorine 100 ppm Admin Complaint Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Chef filled paper towels dispenser Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line Chef turned hot water on Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Boxes of food on the floor in the walk-in freezer, chef picked up items Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinated chicken 48°F - 52°F cold holding at walk in cooler. Per operator, chicken prepared night prior and cooled inside hotel pan with lid. Stop sale.

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. Observed Dishwasher (Chlorine 0ppm). Operator set up three compartment sink (Quaternary 200ppm). Corrective Action Taken

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored over raw fish, not commercially packaged in reach in freezer at cook line. Operator properly stored. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinated chicken 48°F - 52°F cold holding at walk in cooler. Per operator, chicken prepared night prior and cooled inside hotel pan with lid. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (61°F - Cold Holding) at cook line. Per operator, cream cheese not prepped or portioned today; out of temperature for approximately 1 hr. Advised operator to use Time as a Public Health control for cream cheese. Operator put in reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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.

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand wash sink at cook line. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap or paper towels at hand wash sink on cook line. Operator provided. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine in kitchen. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at cook line cooler, raw mahi mahi thawed in package bearing a label indicating that it is to remain frozen until time of use. Per operator, mahi mahi thawed in cooler overnight. Stop sale.

Basic - Food stored on floor. Observed bag of onions stored on floor at walk in cooler. Operator properly stored. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink by cookline- water at 89-94F. - From follow-up inspection 2022-11-17: Handwash sink by cookline 92F Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shell eggs stored over ready to eat pasteurized egg whites and milk. Operator moved shell eggs to bottom 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. At front counter chicken empanada (113°F - Hot Holding). Operator stated being held one hour, applied time mark and turned up temperature in hot holding unit. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink splitter added no vacuum breaker.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon offered on menu not identified as raw.

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Eggs offered under cooked, and raw salmon. Operator posted consumer advisory. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine in kitchen; ice chute. Operator cleaned and sanitized. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer; ice buildup on floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn beef hash at 50/53° in wrapped packing over stacked above the container in top of make table cooler for 45 minutes. Employee moved to bottom of cooler to cold hold. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine in sanitizer bucket is +200 ppm. Employee added water to 50 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Slicer blade guard assembly.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia or chlorine teat trips available. Both being used.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser not working.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. Labeled. Corrected On-Site