NINO'S RESTAURANT & PIZZERIA

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled cloths with gloves on and then proceeded to touch clean utensils to stir marinara sauce with pour changing gloves or washing hands. Discussed with operator. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter chips 43-46F. Per operator food not prepared or portioned today. Observed food stored past the fill line. Operator moved to another cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in handwashing sink in kitchen . Operator removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cracks of equipment at flip top cooler. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over sliced tomatoes in reach in cooler next to fryer. Operator stored raw calamari properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a scrubber and can opener stored in handwashing sink. Operator stored items properly. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Ice cream not covered in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #2 eggplant (50F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved foods to walk in cooler to quick chill. Observed at Prep station cooler ; butter chips (51F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved food to walk in cooler to quick chill. Advised operator to use time control for butter chips. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink by kitchen a scrubber and spray bottle found inside. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle near wait station area not labeled. Operator labeled glass cleaner. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top at espresso station: milk (48F); cream (50F) being held in unit for less than 2 hours. Operator moved to walk in cooler Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb next to triple sink with hose attached

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. meatballs cooling for approximately 45 minutes (2:55) (90F-99F - Cooling); meatballs (3:30) (90F-99F - Cooling) being cooled on speed rack at room temperature. Operator moved speed rack to walk in freezer. Discussed proper cooling with operator Corrective Action Taken

Basic - Food stored on floor. Pan of cooked lasagna stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site

Basic - Ice buildup in reach-in freezer and/reach in cooler. Observed at 1 door glass in kitchen. Observed at 2 door low top at espresso station. Discussed with operator

Basic - Standing water in bottom of reach-in-cooler. Observed at 2 door low top at espresso station

High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in direct contact with can liner. Discussed with operator

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef/chicken stored above raw fish in right side cook line flip top cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. minestrone soup (126F - Hot Holding) employee states soup was reheated on stove and moved to steam table for hot holding. Item has been in steam table for approximately 1 hour. Operator reheated to 165°F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Ware washing hand wash sink blocked by items, items stored in hand wash sink. Operator made accessible Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in coolers throughout

Basic - Standing water in bottom of reach-in-cooler. Observed at pizza line flip top

Basic - Water draining onto floor surface. Observed at ware washing hand wash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. HWS next to 3CS

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Food stored on floor. At walk in cooler, soup stored on floor. Soup moved to shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can Garbage can removed by Manager Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to dump ice.Handwash sink next to Stove. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Used to store spray bottles Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...single serve butter 49° over flowing in the container in salad reach in cooler at salad station being held less than four hours. Operator moved butter from the container. Corrective Action Taken Repeat Violation

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..garlic in oil at salad station being held less than four hours. Operator time marked. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times..blocked by garbage can at dishwashing area. Employee moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...containers stored in handwashing sink at dishwashing area and salad station. Employee moved. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above sauce at walk in cooler . Operator moved Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...garlic in oil 67° at salad station being held less than four hours, operator time marked.....sausages 55° on top food bottom is 42° in flip top reach in cooler being held less than four hours. Operator covered food. Corrective Action Taken Repeat Violation

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...pizzas at front counter being held less than four hours. Operator discarded food. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Windex spray bottle with ketchup at server station. Operator moved Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , employee cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored single serve articles in handwashing at Dishmachine area. Operator moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area, prep station. Operator provided Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....sauces, soups, eggplant at walk in cooler . Operator date marked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled hanging in handwashing sink. Operator discarded. Corrected On-Site

Basic - Floor area(s) covered with standing water at kitchen.

Basic - Floors not maintained smooth and durable....throughout kitchen,Dishmachine area, prep area.

Basic - Stored food not covered....soups, sauces at walk in cooler. Operator covered Corrected On-Site Repeat Violation

Basic - Wall , floor heavily soiled with accumulated grease, food debris, and/or dust underneath cooking equipment