GIGI'S PIZZA COMPANY

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - employee touched their face then proceed handling clean equipment without washing their hands - educated operator - employee washed their hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station reach in cooler - cut sausage 46F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed in reach in freezer to quick chill. At reach in cooler- Sliced ham 55F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At serve station- blue chemical spray bottle stored over clean utensils- operator removed and stored properly. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station reach in cooler cooked pasta- creamer opened Sunday - not date marked - operator date marked, 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. At four door reach in cooler cooked pasta prepared Sunday with no date mark- operator date marked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat vegetables at reach in cooler in kitchen .operator stored items properly 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. Observed lasagna, cooked chicken with no date park inside reach in cooler in kitchen, per operator, items made on Sunday 8/17, food items made more than 24 hours ago.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storages shelves pitted with rust

Basic - Wall soiled with accumulated grease, food debris, and/or dust Observed Walls soiled with grease through out establishment

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in direct contact with ice in ice bin in server station. Operator removed.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari thawing in standing water on prep table in kitchen. Operator removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at cook line soiled with grease.

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. Dish machine has no chlorine chemical sanitizer. Advised operator to set up 3 compartment sink for proper wash, rinse, sanitizing of dishes and ware washing. Warning - From follow-up inspection 2024-12-04: Same. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (56F - Cold Holding) in pizza cooler at cook line; as per operator food out of temperature for approximately 1 hour; food not prepared or portioned today; door kept opened ; foods moved to bottom cooler ; pasta (66F - Cold Holding);2 containers by steam table at prep area; food out of temperature for approximately 1 hour; food not prepared or portioned today; food moved to cooler at cook line ; Corrective Action Taken

Intermediate - Establishment not maintaining clams tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

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

Intermediate - No soap provided at handwash sink by three compartment sink. Provided Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2022. Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam tags missing date of last order sold. Educated operator on proper shellfish tag procedures.

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. Vomit and diarrhea procedure sent to operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked angelhair pasta (94F - Cooling) at 3:30 since 3:00 - 92F 3:50 At current rate of cooling product will not reach 70F within 2 hours. Advised operator to move to reach in freezer to quick chill.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Harold Misiaszek, expired as of 10/8/23

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by back door. Operator provided paper towels. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid on line conf#226049562 on 4/5/23 $312.00. still shows delinquent license. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Top of dish machine.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table shelf/kitchen

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.

Basic - Food stored on floor. Oil container/kitchen/corrective action taken/operator stored food back on shelf. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven burners. Kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked eggplant/reach in cooler/corrective action taken/operator stored raw eggs properly. Corrected On-Site

Intermediate - No soap provided at handwash sink. Kitchen/corrective action taken/operator installed soap dispenser. Corrected On-Site

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. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water/corrective action taken/operator labeled chemical. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meats.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard unclean. Interior pizza cooler unclean. Pizza slicer and dough scraper unclean, were removed for cleaning.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggplant, pastas.

Basic - Floor not cleaned when the least amount of food is exposed. Throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters unclean. Kitchen shelving unclean throughout. Hood unclean.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Unclean wall at employee restroom door and back prep table.

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Pizza sauce bowl.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw foods over Ready-to-eat produce in Reach-in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At Three-compartment sink hose attachment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade, cheese grater attachment.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Was labeled. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under kitchen equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under slicer.

Basic - Plumbing system in disrepair. Faucet missing where hose is attached to Three-compartment sink.