NANA'S LLC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, observed house made gravy (50F - Cooling); cooked green beans (48F - Cooling); house made ground beef chili (48F - Cooling). Operator stated foods were prepared the day prior.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, observed a container of raw beef placed above whole unsliced ham. Raw shelled eggs placed on top of buckets of ready to eat pickles. Operator rearranged for proper storage. Corrective Action Taken

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. In the walk in cooler, observed house made gravy (50F - Cooling); cooked green beans (48F - Cooling); house made ground beef chili (48F - Cooling). Operator stated foods were prepared the day prior.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the expo counter, observed containers of butter blend without a time mark. Operator stated containers of butter blend were removed from the cold holding unit at 6am. Operator time marked foods. Corrective Action Taken

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from cook top, raw chicken was placed over ready to eat chopped lettuce. Operator rearranged for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler across from cook top, Swiss cheese (49F - Cold Holding); pepper jack cheese (50F - Cold Holding); provolone cheese (51F - Cold Holding). Operator stated foods were moved from walk in cooler three hours before time of inspection. Operator placed foods on ice. 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. Provided operator with DBPR Clean-Up of Vomiting and Diarrheal Events handout.

Basic - Food stored on floor. Boxes of bacon are stored on the floor in the walk in cooler. Containers of raw beef are stored on the floor of the walk in freezer. Operator picked food and placed on shelf at least 6 inches off the floor. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator with DBPR Choking first aid procedures.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at cook line; cooked chicken (105F - Hot Holding) per operator poked chicken placed on steamer for one hour. Operator removed and started reheating cooked chicken to 165F. Corrected On-Site

High Priority - Vacuum breaker missing on splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection. Corrected On-Site

Basic - Dumpster rusted out on bottom with cracks.

Basic - Missing drain plug at dumpster.

Intermediate - Handwash sink not accessible for employee use at all times. In kitchen near Three compartment sin, observed buckets blocking Hand washing sink. Operator moved buckets. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. On cooks line, observed carry out containers not inverted. Operator inverted containers. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator went online and renewed license Corrected On-Site

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Dented/rusted cans present. See stop sale. Dented can of cheese sauce in storage area. Operator removed can. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without washing hands. Employee washed hands and put on new gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On front line, country fried steak stored over coleslaw. Operator rearranged products Corrected On-Site

Intermediate - No soap provided at handwash sink. At Hand washing sink near ice machine, Operator replenished soap Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. On front line, microwave door handle has accumulated debris.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On front line, to go boxes not inverted

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of cheese sauce in storage area. Operator removed can.

Basic - Exterior door has a gap at the threshold that opens to the outside.5-18-2023 Repeat Violation

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Near back door of kitchen - From follow-up inspection 2023-02-16: Time Extended

High Priority - Employee washed hands with no soap. Observed a cook change gloves and failed to wash hands with soap.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed the certified food manager Arnie Hernandez did not know the food Bourne illness.

Intermediate - Establishment offers undercooked comminuted meat on the child menu. Observed a consumer advisory on the Children's menu.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bucket with frozen sausage in standing water in the hand wash sink. Operator removed the bucket, Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen sausage in the standing water. Operator moved the sausage to the walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth on the counter.

High Priority - Toxic substance/chemical improperly stored. Observed cans of paint stored on dry food shelves with sugar and collard greens. Educated operator on proper chemical storage. Operator moved paint to chemical storage area. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers stored not inverted or protected. Operator inverted containers. Corrected On-Site