Uncle Gino's Improves its Sanitary Rating

No Violations Were Observed

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.needs freeon

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed raw animal food stored over ready-to-eat food.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese Corrected On Site.

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

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza pies

Critical - Working containers of food removed from original container not identified by common name.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.beef patties and pizza pies

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

Observed employee with no hair restraint.

Observed a nonfood-grade basting brush used in food.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil residue in storage containers.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Observed unlabeled spray bottle.

No copy of latest inspection report.

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