GIGABITES VIRTUAL KITCHEN

Intermediate - - From initial inspection : 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/ Repeat Violation Warning - From follow-up inspection 2023-07-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's/unisex bathroom. Warning - From follow-up inspection 2023-07-11: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Case of raw chicken stored over unwashed potatoes in walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked tortellini and cooked rigatoni dated 01/04.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked tortellini and cooked rigatoni dated 01/04. See stop sale.

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.

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/ Corrected On-Site

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.

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.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Large clear plastic food storage containers.

Basic - Floor soiled/has accumulation of debris under fryer.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

High Priority - Butane fuel torch in prep area, chemical spray bottle stored over single service items.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored next to raw beef in reach in cooler drawer. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -carnitas 128F on top of cookline less than 1 hour, advised operator to reheat to 165F and hot hold at 135F or above, rechecked 179F Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine 300ppm

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in corn and cheese in reach in coolers

Basic - Covered waste receptacle not provided in unisex bathroom.

Basic - Employee water bottle on prep table.

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

Basic - Floor soiled/has accumulation of grease under cooking equipment.

Basic - Food not stored at least 6 inches off of the floor. Oil jugs

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in pinto beans -handle of ice scoop in ice

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior doors of reach in freezers -front reach in cooler gaskets lightly soiled

Basic - Takeout bags stored in restroom.

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