GIGI'S ITALIAN RESTAURANT

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. Frozen lasagnas in freezer no date marked.

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

Basic - Bathroom located inside establishment not completely enclosed with self-closing doors. Both restrooms.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Unprotected ice machine in a customer/nonsecure area. A locking device needed for when not in use. Located outside. Unit covered from overhead. Repeat Violation

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. Lasagna prepared on 12/9 in walk in freezer not dated

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.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle at host stand

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep tables on cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on shelf over prep table on cook line

Basic - Equipment in poor repair. Damaged metal fryer baskets in fryer

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

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler not secured when not in use

Basic - Unprotected ice machine in a customer/nonsecure area.

High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato strips on dry storage shelf.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black debris on rear prep station of kitchen, slicer soiled with food debris last used this am, mixer head soiled with flour. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris. Repeat Violation

Basic - Open dumpster lid.

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. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Employee removed drink. Corrected On-Site Repeat Violation

Basic - Food stored in undrained ice. Cod filets in undrained. Employee moved to pan with strainer. Corrected On-Site

Basic - Food stored on floor. Case of bread in freezer on the floor. Employee moved case of bread to shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into work no hand wash before touching foods to be prepared. Educated employee and he washed his hands. Corrective Action Taken

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. Heavy whipping cream opened 5-8 no date mark. Employee dated cream. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle area soiled with debris, slicer blade soiled. Employee cleaning areas during inspection. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed drink. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer 200+ppm corrected to 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles soiled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near microwaves.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee ear buds on prep table under microwave. Employee removed ear buds. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ground beef 105f, sitting on counter cooling. Moved to walk in freezer.

High Priority - Toxic substance/chemical improperly stored. Grease strip plus stored with spices on line.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Utensils in poor condition. Fry basket frayed.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200ppm corrected to 75ppm chlorine in wiping cloth bucket. 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. Milk in reach in cooler opened 4-7 no date mark. Employee dated milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris, slicer blade soiled with food. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles in dish area no label. Employee labeled sanitizer and degreaser. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table under dough roller. Employee moved drink to designated area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens soiled with burnt on food debris. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm chlorine sanitizer bucket corrected to 75ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple foods in walk in cooler no common name label. Repeat Violation

High Priority - Employee in kitchen prep area handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee Handled soiled dishes and put away clean dishes with our washing hands. Employee educated on hand washing.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread to cut with bare hands. Employee educated to wash hands and wear gloves and to discard bread employee discarded bread and washed hands put on gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard has build up of food debris, soda fountain has build up of black mold like debris.

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

Basic - Current Hotel and Restaurant license not displayed. License dated 2/1/2021 license displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over food prep table. Employee removed phone. Corrected On-Site

Basic - Food stored on floor. Cooking oil stored on floor in kitchen. Employee removed oil to shelf.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and oven have food debris interior. Repeat Violation

Basic - Open dumpster lid. Dumpster lids open. Employee closed lids. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple food containers in reach in cooler and walk in cooler no common name label.