NIMO COASTAL MEDITERRANEAN

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. Dishwasher (Chlorine 0ppm) Observed chlorine sanitizer hose in detergent bucket. Operator put chlorine sanitizer hose in chlorine sanitizer bucket, primed machine, rechecked - chlorine sanitizer 100ppm. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Linen napkin stored and in direct contact with carrots at flip top cooler on cook line. Operator removed linen napkin. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over maple syrup at tall stainless cooler by ice machine. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Spinach and artichoke dip made 8/9 at walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler by range oven: diced mozzarella (47F - Cold Holding); buffalo sauce with butter (48F - Cold Holding) Observed products double panned. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator removed extra pan and placed directly into cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. caramelized onions (46F - Cooling) at 2:35; cooling since 10:30 - 46F at 3:12 Observed in deep container at flip top cooler. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product on sheet pan and placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over ready to eat crab cakes at tall stainless reach in cooler, raw shell eggs over cooked rice at reach in cooler by ice machine. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

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. Flip top across from char grill: chicken wings (45-46F - Cold Holding); roasted pepper sauce (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from char grill: chicken wings (45-46F - Cold Holding); roasted pepper sauce (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Repeat Violation Admin Complaint

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Advised operator to mix product manually due to triple sink chemical dispenser not working properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork and raw lamb over peas and cooked rice at reach in cooler on cook line. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw pork chops at meat cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Mango burn sauce (cooked chiles) made 8/29; sofrito (cooked vegetables) made 9/5. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding) Observed in plastic portion cup inside of a metal pan at flip top cooler on cook line ; yogurt sauce (61F - Cold Holding) Observed in ice bath by server expo area. Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 30 minutes. Mozzarella removed from plastic container and placed directly into metal pan. Yogurt sauce placed back in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (81F - Hot Holding) Observed in squirt bottle at cook line ; cooked potatoes (89F - Hot Holding) Observed in covered pan over cook line. Per operator, products out of temperature for approximately 30 minutes. Operator decided to use time control. Advised operator to place time mark for remaining 3.5 hours. Time control procedure sent to operator. 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. Bodily fluids clean up procedure sent to operator.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo in ceviche, no proof of parasite destruction. Operator provided documentation during the inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0 ppm , pick up stick not submerged. Submerged pick up stick 200ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Steak over cooked meat balls. Chef reversed. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fingerling potatoes cooked 1:30 at 2:30 (80°F - Cooling); fingerling potatoes 3:00 (80°F - Cooling) On speed rack in kitchen left out at room temperature.At this rate potatoes will not reach 70°F within 2 hours. Cook placed potatoes in walk in cooler. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm at cook line. Cook set up fresh solution at 200ppm. Corrected On-Site