Gios Gelatos Improves its Sanitary Rating

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed employee with no hair restraint.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed toxic item stored by utensils.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Hot water not provided/shut off at BOTH employee hand wash sinks.

Critical - Observed food stored on floor.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed open dumpster lid. (NO LIDS)

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. (HOT DOGS)

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.

Observed single-service items stored on floor.

Critical - Outer openings not protected with self-closing doors. (BACK DOOR)

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. (TUNA)

Unwrapped single-service utensils not presented so that only the handles are touched.

Critical - Working containers of food removed from original container not identified by common name. (SUGAR, SALT, ETC)