GANGI CUISINE LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in back kitchen area Reach in cooler raw Bacon over ketchup and cut lettuce. Educated Person in charge and emailed and printed Person in charge a copy in Spanish and English safe refrigerator storage. Person in charge removed raw Bacon. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler in front service area Milk (50F - Cold Holding); Sour Cream (48F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated both products were there overnight. Person in charge voluntarily discarded products.

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. Educated Person in charge and printed a copy. All employees present read and filled out form. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill and fryers hood filters soiled with grease. Observed in multiple Reach in coolers and Reach in freezers gaskets soiled throughout main kitchen area with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed in back dishwasher area 3 compartment sink sanitizer at 10 ppm. Educated Person in charge charge on 3cs sanitizer concentration. Person in charge added chlorine and retested at 100 ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Pork Fried Rice (49F - Cooling). Person in charge stated it was prepared on 5/29/23. Educated Person in charge on cooling process for cooked food and emailed a copy of cooling procedures. Person in charge voluntarily discarded the Rice.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in main kitchen area employee put on clean gloves and failed to wash hands. Educated Person in charge on glove use and hand washing. Person in charge removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed in dishwasher area 2 flying insects.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw Beef steak and raw Pork loin over washed produce and ready to eat sauces in back storage area Reach in cooler. Educated Person in charge on cold food storage. Person in charge removed the Pork and Beef. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Pork Fried Rice (49F - Cooling). Person in charge stated it was prepared on 5/29/23. Educated Person in charge on cooling process for cooked food and emailed a copy of cooling procedures. Person in charge voluntarily discarded the Rice.

High Priority - Toxic substance/chemical improperly stored in back kitchen area on food preparation table next to rice cooker with rice cooking. Person in charge removed chemicals and cleaned and sanitized food preparation table. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back area of kitchen food slicer soiled with dried food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed in main kitchen area employee washed soiled utensils in hand washing sink. Educated employee that hand washing sink is used to wash hands only. Employee put soiled utensils in dishwasher area. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine in back area of kitchen.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jennifer.

Basic - Backflow device not located for convenient service or maintenance access in dishwasher area. Educated Person in charge on back flow device.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and Fryers hood filters soiled with grease.

Basic - Wet mop not stored in a manner to allow the mop to dry in back kitchen area by mop sink. Person in charge removed from floor to air dry. Corrected On-Site