NINO'S RESTAURANT

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of glasses in server area. - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Tiles broken leading to rear prep area. - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Advised to move to hot spot on grill. Corrective Action Taken - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line soiled. 2. Hood filters soiled. - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Prep table next to dishwasher not fully sealed, advised operator to use portable cutting boards. - From follow-up inspection 2023-09-08: Time Extended

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 and the time removed from temperature control cannot be determined. Pizza at room temperature not time stamped. Manager time stamped. 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. Printed for manager. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener blade. Cleaned and sanitized. Corrected On-Site Repeat Violation

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. Provided for all employees.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Container of lasagna. Reviewed requirements with manager. Lasagna date marked. Corrected On-Site

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. Training books on site.

Basic - Heat lamp bulb extends beyond surrounding shield. At dish area fixture.

Basic - Tiles missing behind 3 compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour. Labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over creamers in walk-in cooler. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 53f and cooked chicken 50/51f in top of make table cooler at pizza station. Manager adjusted cooler lower and closed lid. Sausage and chicken moved to reach in cooler at below 41f. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener blade. Cleaned. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils or equipment stored on soiled knife rack. Cleaned and sanitized.

Basic - Food stored on floor. Containers of dough, moved to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease. Hood filter. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. New sanitizer set up to 50 ppm chlorine. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Moved to shelf. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in walk-in cooler not date marked Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter on ice machine marked 2019

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies room.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets torn on double door freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatballs marked 8 days ago. Operator threw product away Corrected On-Site

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Meatballs

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer dirty

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen

Basic - Equipment in poor repair. Gaskets torn in walk-in freezer

Basic - Single-service articles improperly stored. Pizza boxes on floor