NONNO'S ITALIAN RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked Noodles 71F-96F cooling 3hrs; Wings 71-78F 3hrs cooling all cooling in walk in cooler. Advised to not cover cooling items until all parts of food are 41F or below. Operator removed lids for cooling recovery Corrective Action Taken Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Establishment is vacuum packaging cooked meatballs and keeping them vacuum sealed over 48hrs. Advised to discard Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Sausage 76F ( - Cold Holding) in walk in cooler made 5/3 per operator. Operator discarded Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sausage 76F ( - Cold Holding) in walk in cooler made 5/3 per operator. Operator discarded Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -marina 125-133F hot holding in steam well less than 4hrs . Operator reheated on stove to 165F for temperature recovery Corrected On-Site Warning

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

Basic - Bowl or other container with no handle used to dispense food. In noodles container. Operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above salad prep cooler under microwave. Operator removed Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On fan in freezer at bar. In chest freezers outside

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior rim and gaskets of outside chest freezer

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is vacuum packaging cooked meatballs and keeping them vacuum sealed over 48hrs. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times reading 00ppm chlorine Warning

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. No time marking in the lasagna. Less than 4hrs per operator

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cookline blocked by crash cart. Operator immediately moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep table. Immediately removed Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches. They immediately removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person. Immediately Donned beard guard Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep tables. Operator immediately removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom over veal and liquid egg in walk in cooler

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times reading 00ppm chlorine Warning - From follow-up inspection 2024-12-18: Tested several times. Only sanitizes immediately after priming. With Chlorine 50ppm. Tested after priming is still 00ppm. Time Extended

High Priority - - From initial inspection : 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. No time marking in the lasagna. Less than 4hrs per operator - From follow-up inspection 2024-12-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cookline blocked by crash cart. Operator immediately moved Corrected On-Site - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep table. Immediately removed Corrected On-Site - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above prep table. Immediately removed Corrected On-Site - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches. They immediately removed Corrected On-Site - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person. Immediately Donned beard guard Corrected On-Site - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep tables. Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom over veal and liquid egg in walk in cooler - From follow-up inspection 2024-12-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -marinara sauce made with cooked vegetables 47-55 cooling overnight. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -10 gallons of marinara sauce prepared yesterday 47°f on edge, 55°f in center. Sauce is in deep containers with lids. Warning

High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on floor by dish machine chemical buckets. Operator removed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish 48, mussels 46 in bottom drawer of cook line cooler less than 4 hours. Operator added ice, new cooler ordered. Warning

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. -no time ,ark on cooked chicken or cooked veal. Warning

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. Warning

Basic - Dead roaches on premises. -3 dead roaches on sticky trap under dish machine. Operator discarded. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers, ceiling dusty. -floor under dish machine soiled with food debris. Warning