GIORGIO'S CAFE & DELI

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door. Warning - From follow-up inspection 2023-11-01: Same Time Extended

High Priority - Raw animal food stored over or with unwashed produce....raw shell eggs above whole tomatoes in reach in cooler . Operator moved eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 47° per operator portion today and heavy cream 47° in reach in cooler per operator back and forth made temperature high , per operator food being held less than 4 hours . Operator moved food to coldest cooler . Corrective Action Taken Repeat Violation

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...cheese , ham, turkey in reach in cooler . Operator date marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....hand blander in handwashing sink at front line . Operator moved blander. 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.....tuna salad made 3 days ago , chicken salad 2 days ago, corn salad made 3 days ago in reach in cooler . Operator date marked on food . Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce...raw shell eggs, eggwash above broccoli at 3 door reach in cooler. Operator properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese 45°, white shredded cheese 45° , roasted pepper 45° in flip top both reach in coolers in kitchen. Per operator food being held less than four hours. Operator covered food. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.... Cut lettuce 45° at 2:50 pm , per operator lettuce was cut at 11 am . Operator moved cut lettuce coldest cooler . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked by bucket. Operator moved 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...all cooked and prepared food which in cooked or prepared 3 days , 2 days ago not date marked , bruschetta wrong date marked . Advised operator date marked. Operator date marked. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance....men and women . Operator closed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in yest in reach in cooler . Employee discarded container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust shelvings, handwashing sink at kitchen.

Basic - Reach-in cooler interior and exterior have accumulation of soil residues, grease.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen Flip top cooler; heavy cream (50°F - Cold Holding). Operator stated being held less than 4 hours, moved to reach in cooler. Corrective Action Taken

Intermediate - No running water at mop sink.

Basic - Faucet/handle missing at plumbing fixture. At mop sink; faucet/handle missing.

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

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

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 - Buildup of food debris/soil residue on equipment door handles- all coolers at cook line. Repeat Violation

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 - Buildup of food debris/soil residue on reach in cooler door handles, at cook line.