Gianni's Ristorante Pizzeria Degrades its Sanitary Rating
1601 E Atlantic Blvd
Pompano Beach, FL 33060
;
1601 E Atlantic Blvd
Pompano Beach, FL 33060
Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation**
Basic - Shelf over preparation table soiled with food debris. Cook line at microwave shelf. **Corrected On-Site**
Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
Basic - Wall soiled with accumulated dust. At cook line under vent.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. After employee used cell phone. Discussed with manager and employee washed hands. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shucked clams over cooked sausage on speed rack. **Corrected On-Site**
Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Repeat Violation**
Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed with chef and owner requirements for future marking. **Corrective Action Taken**
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Basic - Ceiling tile missing. Prep kitchen. **Warning**Observed violation not complied at call back inspection on 01/12/2015. Inspector will recheck at next inspection.
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. **Warning**Observed violation not complied at call back inspection on 01/12/2015. Owner will address and inspector will recheck at next inspection.
Basic - Rust stain and streaking on ice chute inside ice machine. **Warning**Observed violation not complied at call back inspection on 01/12/2015. Inspector will recheck at next inspection.
Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site** **Warning**
Basic - Ceiling tile missing. Prep kitchen. **Warning**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Kitchen. **Warning**
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. **Warning**
Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
Basic - Rust stain and streaking on ice chute inside ice machine. **Warning**
Basic - Soil and grease residue build-up on nonfood-contact surface. On hood enclosure over cook line. **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, employee added bleach, retest at 100 ppm chlorine. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bus tub of pasta on counter at cook line 57° for 1 hour. Employee moved to walk in cooler. **Corrective Action Taken** **Warning**
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
Intermediate - Reach-in cooler shelves soiled with food debris. Tall reach in at cook line. **Corrected On-Site** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Cloth used as a food-contact surface. **Corrected On-Site**
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door from kitchen.
Basic - Shelf over preparation table soiled with food debris. Cook line.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. **Corrected On-Site**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaning pans with no sanitizer set up. Employee set up chlorine and tested 100 ppm. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Clams over lasagna on speed rack. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Garlic in oil at front prep area. Inspector provided paperwork and reviewed wit owner. **Corrective Action Taken**
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler.... Seafood filets, meatballs, chicken breasts, calamari, grilled onions, chopped parsley, cooked pasta. Chopped onions, red sauce, cooked sausage.
Basic - Wall soiled with accumulated dust.Directly above cook line food prep area with 'Commercial Microwave Oven'.
High Priority - Raw animal food stored over cooked food.... raw light fish filets atop cooked meat balls.
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.... On cook.line
Basic - No conspicuously located ambient air temperature thermometer in holding unit.... Cook line and server station.
No Violations Were Observed
Basic - No conspicuously located ambient air temperature thermometer in holding unit.... Throughout kitchen.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... Reach.In.Cooler... On North end of cook line nor cooling properly: Salmon 54° Calamari 52° Breaded Cutlets (veal and chicken) 53°
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Time extension - non approved rserving course. **Repeat Violation**
Basic - Equipment in poor repair.... Cook line reach.in.cooler, north end not maintaining foods at 41° or below.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.... Throughout kitchen.
Basic - Stored food not covered in walk-in cooler.Sauces, creamed Spinach, Pasta.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... Reach.In.Cooler... On North end of cook line nor cooling properly: Salmon 54° Calamari 52° Breaded Cutlets (veal and chicken) 53°
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Time extension - non approved rserving course. **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... In walk.in.cooler, at least 7/5gal. Containers and 1/10gal. Container of sauces; APPROX 6 tubs of pasta.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... in walk n cooler, raw chicken breasts. **Warning**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.... Cook line REACH.IN.COOLER...... Salad area REACH.IN.COOLER... **Warning**
Basic - Stored food not covered in walk-in cooler.... Salmon, chicken, cheeses, sauces, chopped onions, cut vegetables. **Warning**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Cooks n line changing gloves without hand washing. **Warning**
High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.**Warning**
Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ... 15 employees are on duty for lunch while only 10 SafeStaff Certifications were presented. **Warning**
Intermediate - Spray bottles containing toxic substance not labeled.... in dishmachine area **Warning**
No Violations Were Observed
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Counted 153 seats, provided a Seating Change Evaluation Form **Warning**
Basic - Stored food with no protective barrier between the plates of prepared salads. Nest stacking with no protective barriers. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Dinner roll maker
Basic - Bowl or other container with no handle used to dispense food. Souffl cup used for sugar **Corrected On-Site**
Basic - Interior of microwave soiled with encrusted food debris. Cook''s line
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Counted 153 seats, provided a Seating Change Evaluation Form **Warning**
Observed employee with no hair restraint.Corrected On Site.
Critical - Observed interior of microwave soiled.
Critical - Stop Sale issued due to adulteration of food product. Marinara in a chemical bucket in the walkin cooler.
Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour in the prep room.
Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken breast over sliced cheese in a reachin cooler on the cook's line . Corrected On Site.
Critical - Observed food stored on floor. Walkin cooler
Critical - Observed uncovered food in holding unit/dry storage area. Nest stacking premade salads in a reachin cooler, Corrected On Site.
Critical - Observed cloth used as a food-contact surface to wrap prosciutto Corrected On Site.
Critical - Observed cloth used as a food-contact surface. Cloth napkins used to line the roll container in the service area.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used to scoop salt. Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Using a bowl as a scoop for raw calimari. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets. Salad reachin cooler.
Critical - Observed buildup of rust in the interior of ice machine.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean strainers stored ontop of soiled hot water heater.
Observed food debris accumulated on the walkin cooler floor under the shelving.
Observed dusty light covers, ceiling tiles and/or air conditioning vent covers in the prep room.
Critical - Observed unlabeled spray bottles. Yellow and red liquids in spray bottles hanging from a shelf near the dishmachine.
No Violations Were Observed
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagne in walkin cooler Corrected On Site.
Critical - Observed food stored in a prohibited area. Bag of onions under a handsink in a prep room.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw seafood in a reachin cooler on the cook's line . Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. meatballs, chicken in the walkin cooler .
Critical - Observed cloth used as a food-contact surface with salad.Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook's line Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands after handling soiled dishes then clean.
Critical - Observed unlabeled spray bottle. Server area by handsink .
Critical - Observed expired Food Manager Certification. All Foods managers are expired. This violation must be corrected by : 10/13/11.
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. Pro This violation must be corrected by : 10/13/11.
Critical - Observed uncovered food in holding unit/dry storage area. several items Repeat Violation.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salt container Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed standing water in reach-in cooler by ice machine.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs
Observed ceiling soiled with accumulated dust. in ar prep room Repeat Violation.
Observed attached equipment soiled with accumulated dust. walk-in cooler ceiling and fan guard
Observed attached equipment soiled with accumulated grease and dust. hood on cookline
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatballs in walk-in cooler
Critical - Observed food stored on floor. rolls on floor under oven Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. meatballs, sauce in walk-in cooler
Critical - Observed cloth used as a food-contact surface. cloths on pasta on cookline Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets. server station reach-in cooler
Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor by cookline with gaps all around
Observed wall in disrepair. in dishwash room under/behind sinks & dishmachine
Observed attached equipment soiled with accumulated dust. a/c vents in rear prep room
Observed ceiling in disrepair. water damage/stains in dishwash area
Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad cooler at 56-57 degrees.
Critical - Observed cloth used as a food-contact surface. reach in cookline
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salads in salad cooler box. If held at greater than 41 degrees time can only be used in lieu of temperature if temperature log is kept.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Observed uncovered food in holding unit/dry storage area. Several items in reach in cookline
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Required consumer advisory for raw/undercooked animal food not provided. Ground beef
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates, bowls etc.
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Observed employee with no hair restraint.Corrected On Site. Repeat Violation.
Critical - Observed uncovered food in holding unit/dry storage area. Several items in cooler.