NICK & JOHNNYS OSTERIA

High Priority - Raw animal food stored over or with unwashed produce. Raw oysters over unwashed eggplant in walk-in cooler Stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler Repeat Violation

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

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 non commercially packed metal tray of raw veal stored directly above bags of French fries, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw clams stored directly above containers of ranch dressing, discussed with operator who corrected storage of products. 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. In reach in cooler mozzarella (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for more than 4 hours, discussed with operator see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler mozzarella (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for more than 4 hours, discussed with operator see stop sale.

High Priority - Toxic substance/chemical improperly stored. Container of hand washing soap stored on shelf directly above flip top cooler. Discussed with operator who removed soap. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Establishment not properly storing clam tags in chronological order and tags mixed together in food pan, discussed clam tag requirements with operator.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple clam tags not date marked with date last served, discussed clam tag requirements with operator. Repeat Violation

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. Reviewed with operator and emailed copy of clean up poster.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler soiled at cook line across from 6 burner stoves, discussed with operator to clean and sanitize unit. Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (129F - Reheating)at 2:10 since 12:10; operator put on the burner and reheated immediately to 182 F- rechecked at 2:20 Corrected On-Site

Intermediate - Clam/mussels tags not marked with last date served- some tags

Intermediate - Equipment drain line draining into handwash sink by ice machine A/C drain line inside Removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers

Basic - Floor tiles missing and/or in disrepair. Tiles in front of pizza make table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front plate and filter of sauté/Fry station make table.

High Priority - Raw animal food stored in top portion of make table drawer over ready-to-eat food in bottom portion of make table drawer - no complete physical barrier between top and bottom. Breaded raw chicken over bread - operator moved bread to another drawer. 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. Portioned lasagna in reach in freezer prepared 6 days prior - operator date marked. Corrected On-Site

Basic - Objectionable odors in bathroom hallway of the establishment.

High Priority - Operating with an expired Division of Hotels and Restaurants license - 12/01/23. Paid during inspection- Confirmation #237430347. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Soufflé cup in blue cheese container- operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar Cooler under wine glass holder; butter (48°F - Cold Holding). Operator stated being held less than 4 hours, moved to wait station reach-in cooler. Corrective Action Taken

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clam tag removed from container before empty. Operator replaced tag. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At wait station flip top cooler; bottom shelf has accumulation of soil residues.

High Priority - Raw animal food stored in same container as ready-to-eat food. Cooked Italian ham and a raw lobster tail touching in same container - see stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. Cooked Italian ham and a raw lobster tail touching in same container - see stop sale.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator utilizes Sink and Surface for triple sink and surface sanitizing- no test strip available at time of inspection - operator switched to chlorine sanitizer. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - baked potatoes prepared 2 days prior - operator date marked. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs from oven door which had not been sanitized. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from 3 compartment sink hand sink - operator posted sign during inspection. Corrected On-Site