NONNA'S TRATTORIA

Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven handles. Person in charge removed tongs from oven handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with black/green mold like substance. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken on same self as raw ground beef. Standing water in on shelf observed. Person in charge placed chicken in food container to prevent dripping. Beef cooks at above 200F per person in charge.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink. Discussed with employee.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on reach in coolers stained with food debris Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing station. Person in charge used soap at triple sink. Discussed with person in charge. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on all reach in coolers soiled with food debris. Observed gaskets on small sauce reach in cooler soiled with black/green mold like substance. Observed outside of fountain drink machine soiled with black/green mold like substance. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled with food debris. Repeat Violation

High Priority - Displayed food not properly protected from contamination. Observed uncovered grated Parma cheese on counter near where guests can stand. Person in charge placed cover on cheese. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects on cook line. Observed one live flying insect in storage room.

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. Provided written procedures and discussed with person in charge. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with black streaks.

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. Observed two front of house food employees and one food prep employee missing food handler training.

Basic - Faucet/handle missing/disrepair at plumbing fixture. Observed hot water faucet at hand washing station on cook line tied down with string to prevent leaking water.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven handles. Person in charge removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach in coolers spiked with black/green mold like substance. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior reach in cooler on cook line soiled with black/green/white mold like substance. Person in charge states reach in cooler not in use.

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection, license expired 06/01/2022. Admin Complaint

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on main cook line have build up of food residue staining. Waitstation soda dispenser has white mold like substance build up on multiple nozzles. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection no certified food manager present with 5 employees present.

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. Multiple employees with no proof of food handler training certificates. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatball cooked on 5/2 in standup reach in cooler with no product date marking.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in chest freezer door handle soiled with food residue.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean metal lids stored next to hand wash sink directly under paper towel dispenser, exposed to splash from hand washing. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the standup reach in cooler, thawed previously frozen vacuum packaged fish not cut open prior to thawing.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in either public restroom. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in reach in cooler closest to the register over food to be sold to customers.

Basic - Food stored on floor. Multiple containers of fryer oil stored on the floor.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on hood system/filters.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line has old food debris on the sides.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple nonfood-contact surfaces through kitchen soiled with build up of grease and food residue.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on the main cook line closest to the register has build up of soiled residue on the shelves.

Basic - Soiled wet wiping cloth placed in use with fresh solution. Wet wiping cloth stored on top of reach in chest freezer. Operator relocated the wet wiping cloth.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two propane gas tanks stored in the dry storage area.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 1) Triple Sink (Chlorine 0ppm), chef remade triple sink chlorine solution and retested at Triple Sink (Chlorine 50ppm) Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 1) approximately 12 food containers not sanitized in triple sink. Triple Sink (Chlorine 0ppm), chef drained water and made new chlorine solution to sanitize dishes. Triple Sink (Chlorine 50ppm) Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 1) license expired 6/1/2022 Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Cheese and vegetables pizza 119F Hot Holding. Sitting on stove with not heat source. Chef placed on oven to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting board on main flip-top cooler heavily stained.

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. 1) some employees hired over 60 days missing training certificates.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1) hand washing station on front line no hot water. Water is 76F.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. 1) clean dishes stored next to hand washing station on front line without splash guard. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. 1) no covered trash receptacle in unisex bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. 1) cutting board on main flip-top cooler heavily grooved.

Basic - Equipment in poor repair. 1) dish storage wire rack near triple sink rusted.

Basic - Faucet/handle broken at plumbing fixture. 1) hand washing station on cook line/front counter has free spinning hot water faucet.

Basic - Floor soiled/has accumulation of debris. 1) floor behind equipment soiled with dirty rags, food debris, and grease.

Basic - Floor tiles missing and/or in disrepair. 1) floor tile by front counter entrance missing chunk in center.

Basic - In-use tongs stored on equipment door handle between uses. 1) 4 tongs on oven handle. Chef placed in empty food container on steam table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) vent hood filters soiled with grease. 2) all reach in coolers on front line have gaskets soiled with black/green mold like substance and food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat in prep cooler on cook line. Raw shell eggs over ready to eat vegetables. Person in charge rearrange all coolers. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink 200+ppm chlorine. Employee refilled and tested to 50ppm Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with employee proper hand washing procedures.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station missing paper towels. Person in charge filled paper towel dispenser.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean dishes inverted and stored next to hand washing station with no splash guard. Discussed with person in charge.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes and glasses are placed on flat shelf with little to no air circulation can occur. Visible moisture in glasses. Discussed with person in charge.

Basic - Food stored on floor. Oil stored on floor. Person in charge moved to shelf. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.21.

Basic - Covered waste receptacle not provided in women's bathroom.