- Basic - Cloth in direct contact with food. Clean, wet wiping cloth in pepperoni bin in top RIC. **Corrected On-Site**
- Basic - Open Employee beverage container on a food preparation table, next to open cans of tomato sauce.
- Basic - Working containers of food removed from original container not identified by common name. Squirt bottles with oil on cook line.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb at mop sink.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Package of raw beef above cheese in WIC.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mechanical paper towel machine between make tables on prep line not dispensing towels. No towels available near sink. **Corrected On-Site**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drinks on prep tables. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. Chef moved to WIC. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 68°F without TPHC plan.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza 76°F without TPHC written plan.
- High Priority - Raw animal food (eggs) stored over ready-to-eat food in walk-in cooler. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza 76°F, garlic in oil 68°F.
- Intermediate - Spray bottle containing toxic blue substance not labeled. **Repeat Violation**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- High Priority - Raw animal food (eggs) stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed cheese dispensers washed in soapy sink bay and put into sanitizer bay. Third bay is empty and bays are used out of order. **Corrected On-Site**
- High Priority - Dented/rusted cans present. 29oz can pineapple heavily dented at seal. See stop sale.
- 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. Wait staff observed putting bare finger into cheese dispenser to assist in emptying container. Finger contacting cheese. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200ppm. Sanitizer test strip turns purple then white.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Handwash sink not accessible for employee use at all times. Prep line hand sink covered by large tray during dough prep.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. [Wet nested pans.]
- Scoops without handles used for spices. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dark debris dried on can opener blade. Corrected On Site.
- Critical - Observed dented/rusted cans. [1#10 can artichoke quartered, 1 #10 can pizza sauce on dry storage shelf. Corrected On Site by removing cans from service area.
- Observed old labels stuck to food containers after cleaning. [Observed date sticker on drying dishes removed from dish machine.]
- Critical - Observed toxic item stored in food preparation area. [Headaches medicine] Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Large unit onfloor between make table and cooler near fryer.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed toxic item stored by food. Observed toxic spray cleaner hung on shelf above canned foods Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No choking sign posted.
- Critical - No handwashing signs provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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9/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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