GIO'S DELI AND MERCATO ITALIANO

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. Observed : open half n half from yesterday, no written use by date.

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed : prep staff peeling eggplant with bare hands. Then hands were washed and gloves added. Corrected On-Site

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. Observed : lack of a written plan. One was emailed.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : all but 1 employee certificate is expired.

Basic - Bowl or other container with no handle used to dispense food. Observed a soufflé cup used to scoop cheese at the pizza station.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed : 20 units on the license, 72 seats between the 2 rooms. Fire safety has signed off on 48 seats, but had not considered the private dining area. Warning

Basic - Open dumpster lid. Observed : the dumpster lid was open upon arrival.

Basic - Single-service articles not stored inverted or protected from contamination. Observed : the to go single serve containers and lids are food side up on the glass display case.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef in walk in cooler. Operator corrected shelves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burrata cheese (55F - Cold Holding) above fill line in reach in cooler at font line. Operator moved to cold holding cabinet to cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken cacciatore (78F - Hot Holding) in hot holding display at front counter. Operator moved to oven to reheat to 165F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pot of eggs in hand wash sink in dish machine area. Operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Cardboard used to line nonfood-contact shelves. Employee removed boxes At the bottom of clean dis shelves. In ware washing area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Dented/rusted cans present. See stop sale. #10 can dented pizza sauce #10 can dented olives Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies dish area 5 dead flies reach in cooler by pizza station Operator discarded dead flies and cleaned and sanitized the area. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used to line fresh produce in walk in. Discussed with manager importance of using food grade liners. Discussed the need to use materials made for food contact.

High Priority - Nonfood-grade bags used in direct contact with food. Food in walk in cooler being stored in black garbage bags.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed vegetables in walk in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half one cup 55F reach in cooler behind register.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees See stop sale half and half one cup 55F reach in cooler behind register.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Food out less than 4 hours. Manager showed time as a public health control policy for pasta, however was not marking time. He was able to identify the correct time. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Employee using regular paint brush to spread butter on bread. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara, chicken cutlets, sausage. Manager was able to determine when food was prepped and will label accordingly.

Intermediate - Two-compartment sink used for warewashing. Employee washing dishes in 2CS with no sanitizer. Employee stopped when this matter was addressed. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard being used by 3 compartments sink. Discussed that cardboard can be used as long as it is not heavily soiled.

Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves with cardboard lining. Discussed not using cardboard to line shelves because card board can not be cleaned and sanitized

Basic - Cloth used as a food-contact surface. Cloth being used to cover fish in walk in.

Basic - Customer personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Manager keeps chewed dog bone in can storage area for customer's service dog. Manager moved and segregated from food areas.

Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair net cooking on cook line. Discussed the need to wear a hair restraint when involved in food prep.

Basic - Food stored in a location that is exposed to splash/dust. Round baking pans stored underneath handwashing sink.

Basic - Reuse of single-service or single-use articles. Reusing single serve containers 3 gallon and smaller half gallon buckets. Discussed with manager obtaining food safe storage containers.

Basic - Stored food not covered. Mozzarella cheese, Pan of lasagna not covered in walk in. Discussed importance of covering food in walk in.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed machine 50ppm at recheck. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pies in reach in freezer in cook line area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken cutlets (112F - Hot Holding) in front display cabinet. Operator removed to reheat to 165F Corrective Action Taken

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 76 seats inside

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm bucket in kitchen. Operator added chlorine sanitizer recheck 100ppm. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License issue for 20 seats. Observed 22 seats at the side dining area and 54 seats at the main dining area, for a total of 76 Seats, establishment has city water and city sewer. Inspector provided and reviewed Seating change evaluation form with operator. - From follow-up inspection 2024-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips - From follow-up inspection 2023-03-06: Expired in 2021 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. - From follow-up inspection 2023-03-06: Operator has received workbooks but has not administered tests to employees at the time of the inspection Admin Complaint

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees in pizza and prep area Employee wearing watch in pizza prep area - From follow-up inspection 2023-03-06: Employee in kitchen area Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Operator is using single use containers to store cooked pastas and soups. - From follow-up inspection 2023-03-06: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken fish chicken. Operator date marked all foods. Corrective Action Taken

Basic - Accumulation of hard water buildup inside warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In server station. Operator moved beverage from server station. 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. Dish washer washed hands in three compartment sink no soap. Operator educated staff regarding proper hand washing procedures. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. She'll eggs over prepared cut vegetables for the pizza station. operator moved eggs. operator moved eggs to bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pans of Pizza pie dough stacker all around hand sink.

Basic - Employee beverage container over the pizza station food preparation table.

Basic - Employee eating while preparing food. Repeat Violation

Basic - Red drinking tumblers not properly air-dried - wet nesting. Banquet room serving station. Operator had tumblers rewashed sanitized and air dried. Corrected On-Site

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