Gio’s Cuban Cafe

Basic – Bowl or other container with no handle used to dispense food. Observed white bowl in salt container during inspection. Corrected On-Site

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Observed damaged ceiling tiles in kitchen during inspection

Basic – Cutting board has cut marks and is no longer cleanable. Wood cutting board on front line by sandwich station. Repeat Violation

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer empty at time of inspection. Operator replaced sanitizer during inspection, ran dish machine and tested 50ppm. No ware washing at dishmachine at time of inspection. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on cutting board in kitchen during beginning of inspection. Employee moved phone Corrected On-Site

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed daylight from underneath back door in kitchen.

Basic – Floor soiled/has accumulation of debris. Observed oil on floor around fryers. n-walk in floor soiled with food debris.

Basic – No handwashing sign provided at a hand sink used by food employees. Sink in kitchen.

Basic – Open dumpster lid.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in reach in cooler on cooks line.

Basic – Stored food not covered. Observed cooked rice, cooked pork and various cooked food in walk in not covered during inspection.

Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in freezer light not working at time of inspection.

Basic – Unclean building components, attachments or fixtures. Observed mold like substance on walk in cooler fan covers and ceiling around fans.

Basic – Walk-in cooler interior/shelves have accumulation of soil residues. Observed during inspection.

Basic – Water leaking from pipe and/or faucet/handle. Faucet leaks on front line

High Priority – Container of medicine improperly stored. Observed medical supplies stored over food prep surface during inspection.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator come in from outside not wash hands and start handling food. Spoke with operator. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef on cooks line at 47F – at 9:31am, operator placed beef in freezer to rapid cool. Temp at 30F at 10:29am. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food in walk in cooler not date marked.