GIGIS RESTAURANT

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at pizza counter observed making pizza by handling raw sausage and failed to immediately wash hands properly before handling other cooking equipment, employee observed only wiping hands on wiping cloth

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep table - pizza sauce (63F - Cold Holding), moved to cooler Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins in dry storage room Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents soiled over cook line

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean plates stored on soiled shelf above coolers on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins in dry storage

Basic - Food stored in undrained ice. Raw squid in untrained ice water in glass cooler

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Deli cooler gaskets soiled on cook line

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line 200ppm, staff diluted 100ppm Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 pieces raw salmon not opened but thawed.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 6 pieces raw salmon not opened but thawed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris on cook line, mixer head soiled with food debris last used 1-11. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in cooler no date mark made 1-13. Employee dated lasagna. Educated on date marking and provided information to employee. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf next to the clean plates. Employee removed phone. Corrected On-Site Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Bulk sausage made next to dish washer and hand sink exposed to splash. Employee moved raw sausage from area. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice. Employee removed ice scoop. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle area soiled on soda fountain in server station. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and shells made 3-18 no date mark. Employee dated lasagna and shells. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on deli reach in cooler shelf on cook line. Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (45F - Cold Holding); swai (47F - Cold Holding); raw shrimp (47F - Cold Holding); raw chicken (46F - Cold Holding); veal (47F - Cold Holding). Employee moved foods to walk in cooler for quick chill. cooked pasta (45F - Cold Holding); swai (43F - Cold Holding); raw shrimp (42F - Cold Holding); raw chicken (43F - Cold Holding); veal (42F - Cold Holding)

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Employee educated on hand washing. Employee washed hands in hand sink.

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner not labeled. Employee labeled sanitizer. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over deli reach in cooler.

Basic - Food stored on floor. Containers of cooking oil on the floor in dry storage.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand up freezer in kitchen build up of ice interior.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in beverage cooler in wait station soiled with mold like debris.

High Priority - Dented/rusted cans present. See stop sale. Three #10 can olives.

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. Sliced mozzarella Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented olive cans on shelf not segregated from non dented cans.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over cooked shrimp in reach in cooler. Employee moved raw to lower shelf. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in server station has build up of moldlike debris. Employee cleaned area. Corrected On-Site

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area touched dirty dishes and then proceeded to take clean dishes out of dish rack. Employee washed hands and then proceeded to handle clean dishes. Inspector discussed good hand washing practices with operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to single serve glass ware on server line in dinning room. Employee removed drink from shelf. Corrected On-Site Repeat Violation

Basic - Interior of oven has accumulation of black substance/food debris. Double stacked ovens on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Casing around soda dispensing nozzles soiled with mold-like substance.

Basic - Reach-in cooler interior have accumulation of soil residues. Interior bottom of pizza reach in cooler.