NONNA'S BISTRO AND CAFE

Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cheese and milk in 3 door cooler. Operator rearranged for proper storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cheese and milk in 3 door cooler. Operator rearranged for proper storage. **Corrected On-Site**

High Priority

Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched phone then wiped cooler, and continued preparing food ,without washing hands and changing gloves. Educated cook on proper handwashing procedures and changing gloves when soiled and changing tasks. Cook washed hands and changed gloves.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched phone then wiped cooler, and continued preparing food ,without washing hands and changing gloves. Educated cook on proper handwashing procedures and changing gloves when soiled and changing tasks. Cook washed hands and changed gloves. **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. Butter stored in flip top cooler at 53 F. Per operator, food not prepped or portioned today. Food held in unit overnight. Operator discarded. See Stop Sale.

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. Butter stored in flip top cooler at 53 F. Per operator, food not prepped or portioned today. Food held in unit overnight. Operator discarded. See Stop Sale.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). Butter packs stored in basket at front counter at 73 F. Per operator, foods not prepped or portioned today. Food held in cooler and placed on counter, and held for approximately 2 hours. Operator placed back in cooler to chill. 2). Butter stored in flip top cooler at 53 F. Per operator, food not prepped or portioned today. Food held in unit overnight. Operator discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). Butter packs stored in basket at front counter at 73 F. Per operator, foods not prepped or portioned today. Food held in cooler and placed on counter, and held for approximately 2 hours. Operator placed back in cooler to chill. ** Corrected Action Taken.** 2). Butter stored in flip top cooler at 53 F. Per operator, food not prepped or portioned today. Food held in unit overnight. Operator discarded. See Stop Sale.

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked noodles in reach in freezer. Operator rearranged items for proper storage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked noodles in reach in freezer. Operator rearranged items for proper storage. **Corrected On-Site**

High Priority

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 poster to operator.

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 poster to operator.

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top , cut tomatoes (52F - Ambient Cooling) at 8:41 am , since 7 am to 52 F at 10:35 am. Cut Lettuce (52F - Ambient Cooling)at 8:41 am , since 7 am to 53 F at 10:35 am. Foods cooling improperly, with this method. Advised operator to place foods in freezer for short time. Operator placed foods in freezer to quick chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top , cut tomatoes (52F - Ambient Cooling) at 8:41 am , since 7 am to 52 F at 10:35 am. Cut Lettuce (52F - Ambient Cooling)at 8:41 am , since 7 am to 53 F at 10:35 am. Foods cooling improperly, with this method. Advised operator to place foods in freezer for short time. Operator placed foods in freezer to quick chill. **Corrective Action Taken**

Intermediate

Handwash sink not accessible for employee use at all times. Huge beverage jug stored in handwashing in kitchen . Operator removed jug from sink.

Intermediate - Handwash sink not accessible for employee use at all times. Huge beverage jug stored in handwashing in kitchen . Operator removed jug from sink. **Corrected On-Site** **Repeat Violation**

Intermediate

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate

Exterior door has a gap at the threshold that opens to the outside. Back door has gap on right side in kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap on right side in kitchen.

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on any cooked foods in reach in cooler. Per operator, all foods prepared two to four days ago. Lasagna ,soup, rice, white sauce,cooked potatoes. Educated operator on dating foods held for more than 24 hours. Operator dated foods.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on any cooked foods in reach in cooler. Per operator, all foods prepared two to four days ago. Lasagna ,soup, rice, white sauce,cooked potatoes. Educated operator on dating foods held for more than 24 hours. Operator dated foods. **Corrected On-Site**

Intermediate

In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in bucket of water at 124 F on stove at cook line. Operator discarded water.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in bucket of water at 124 F on stove at cook line. Operator discarded water. **Corrected On-Site**

Basic

No Heimlich maneuver/choking sign posted. Provided poster to operator.

Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator.

Basic

Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top unit.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top unit.

Basic

Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink. Educated employee on using handwashing sink for washing hands. Employee washed hands in handwashing sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink. Educated employee on using handwashing sink for washing hands. Employee washed hands in handwashing sink. **Corrected On-Site**

Intermediate