GINO'S NEW YORK PIZZERIA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled with debris. Can opener blade soiled, interior of soda nozzles on soda machine soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cook line.

Basic - Food stored on floor. Pasta, green peppers, and pizza sauce stored on floor of walk in cooler. Operator moved its,s to proper area. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink next to pizza ovens. Provided operator with sign which was posted. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler has rust pitted to surface.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of sauce and vinaigrette unlabeled. On cook line.

Basic - Food stored on floor. Cooked pasta stored on floor in walk-in cooler Working container of corn meal stored on floor in hallway to bathroom. Discussed with operator who relocated items. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handles located on cook line Discussed with operator who relocated equipment. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For pizza by the slice. Emailed operator form. Warning - From follow-up inspection 2025-03-10: Time Extended

Intermediate - - From initial inspection : 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. Missing for Abraham, Marcello, and Vinny. All have been employed for longer than 60 days. Warning - From follow-up inspection 2025-03-10: Observed training for Nicole, Devin and Abraham. Time extended for Vinny and Marcelo Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled with food debris. Shelves in walk in cooler. Warning - From follow-up inspection 2025-03-10: Freezer was cleaned. Shelves in walk in coolers have been cleaned except for one side. Operator is in the process of cleaning the racks to the left.. Time Extended Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm empty container. Changed container now 100 ppm. 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 ham and deli turkey. 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 - In-use tongs stored on equipment door handle between uses.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen shrimp thawing in prep table.

Basic - Torn gasket on reach in cooler across from stove.

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

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 in walk in cooler not date marked. Operator was able to determine the date the deli meat was opened and will date accordingly

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor coming in from outside into back door. No evidence of sewage back up observed. Grease trap cleaned in 2-2-14. No issues noted on report.

High Priority - Container of medicine improperly stored. Medicine stored on counter next to clean cutlery. Operator removed medicine from the area. Corrected On-Site

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. Operator was able to determine the prep time and stamped the pizza accordingly Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fully cooked hicken wings in reach in freezer no date.

Basic - Food stored on floor. Box of beverage concentrate stored on the floor near beverage machine. Operator moved the box to 6" off the floor Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (72F - held on counter) Repeat Violation

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. Discussed and provided handout pertaining to vomit and diarrheal events

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided employee agreement

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Copy of DBPR written plan for Time as a public health control provided to operator via email.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- Deli meats, lasagna. Operator was able to determine the prep dates and able to date accordingly Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cook line accumulation of dust.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed a colander and skipped the sanitizing step. Discussed with operator the need to use all three steps when washing dishes and utensils wash, rinse and sanitizer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese 50F cold hold . Was on the counter do to lunch rush. Cheese was out for less than 4 hours Repeat Violation

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. See stop sale.

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. Bucket of sauce on floor of walk in cooler Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed onions and tomatoes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 47°F. Employee uncovered to chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interiors soiled. Can opener blade. Slicer blade. 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/ Two waitresses and three cooks on duty with no CFM 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. Two employees no proof of training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Cooked meatballs, ham with no date mark.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 83°F at hand sink by front counter. 84°F at hand sink in kitchen. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee eating in a food preparation or other restricted area. Employee eating at back of kitchen. Discussed eating in restricted areas with person in charge. Employee stopped eating in kitchen. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Employee removed drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Floor soiled behind kitchen equipment by fryer. Wall soiled with accumulated grease, food debris, and/or dust. Wall next to walk in cooler soiled. Wall has accumulation of dust above stand up freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves. Black fan by pizza oven.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.