GONDOLIER

Observed container is sliced mushrooms bearing no date mark. CA: TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be discarded. COS: Mushrooms were discarded.

Observed boiled eggs being held in container of water in prep top cooler. CA: Food may not be stored in direct contact with water or ice. COS: Eggs were discarded.

Observed employee personal items stored walk in cooler in contact with facility foods. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC had personal items removed from walk in.

Observed raw egg stored on top of cream in the pizza prep cooler and raw chicken and raw beef stored behind fully cooked chicken in the cooler drawers. CA: Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, and holding from ready-to-eat foods. COS: PIC relocated all pans of food so they were stored by internal cook temp.

Observed employee with gloved hands handle a soiled sanitizer rag, then a personal cell phone, then use a clean utensil to handle chicken on the grill all while wearing the same pair of single-use gloves. CA: Single-use gloves shall not be used for more than one task. CA: Employee removed soiled gloves, washed hands, then donned a clean pair of gloves.

Observed no key drop policy in place and no record of delivery conditions/food temperatures available from past orders. CA: The food service establishment shall maintain records of the written agreement as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority.

Observed multiple pans of food stored uncovered in the reach-in freezer. CA: Food shall be stored covered to prevent overhead contamination. CA: PIC put lids on all pans.

Observed employee personal medicine stored on prep top cooler. CA: Medicines that are in a food service establishment for the employee's use shall be located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Employee relocated medicine.

Observed cooling cooked pasta in walk-in cooler with lids in deep pans and packed completely full with food product and recently prepped lettuce in very large lidded container in the walk-in cooler. CA: Cooling TCS foods shall be accomplished by an approved method (ex. placing food in shallow pans, uncovered, use of rapid cooling equipment, stirring, etc.). COS: PIC uncovered pans of food. Pasta was moved to the walk-in cooler to rapidly cool.

Observed wet wiping cloth stored on prep table. CA: Wet wiping cloths shall be stored in chemical sanitizer solution between uses. COS: PIC placed cloth back in the sanitizer bucket.

Observed back door propped open. At the end of the inspection, the back door was propped open again with a cement block to keep it from closing. PIC stated their screen door was removed and they haven't had time to put it back on the doorframe. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors.

Observed several foods stored uncovered in freezer and in walk-in cooler. CA: Food should be stored covered to prevent overhead contamination. COS: PIC placed lids or wrap around all uncovered food items

Observed pan of philly steak meat and gyro meat stored in walk-in cooler with disposition dates of 5/26/25. CA: Date marks may not exceed 7 day period and should be disposed of on discard date. COS: PIC discarded pans of food

Observed cooked chicken wings in reach-in cooler with tightly sealed lid and recently prepped tomatoes in pizza prep top stacked higher than lip of pan. CA: Food should be cooled with one of the approved methods (shallow pan, uncovered, arranged in equipment properly, ect) COS: PIC uncovered wings and moved diced tomatoes to freezer

Observed wet wiping cloth on salad prep top counter. CA: All wiping cloths should be stored in chemical sanitizer solution between uses COS: PIC placed cloth back in sanitizer bucket

Observed employee personal items stored on shelves and on/above prep tables. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC had all personal items moved to designated areas to avoid contamination

Observed multiple time/temperature control for safety (TCS) food items cold holding above 41 degrees Fahrenheit throughout facility. Prep top cooler: Italian dressing- 45F; feta cheese- 44F; cubed ham- 44F; pizza sauce- 55F. Front service area reach-in coolers: salad- 44F; cheesecake- 45F; cheesecake- 45F. Counter top: parmesan cheese- 60F. CA: Discussed with PIC. Cheesecake held in front service area reach-in cooler had been held for more than 4 hours and was discarded. Other items had been held for less than 4 hours and were moved to walk-in cooler and walk-in freezer to rapidly cool. Discussed cold holding with PIC. Recommended keeping lids of prep top coolers closed when not in use. Store minimum amounts of food in reach in cooler by pizza oven area, and store food on left side (farther away from pizza oven) if possible.