CASA GIANNA

Violations (16)

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (105F - Hot Holding) located cook line area. Operator stored on top of the flat grill. **Corrective Action Taken**

  High Priority

• 12A-07-5CriticalRepeat

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Repeat Violation**

  High Priority

• 12A-10-4Critical

  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority

• 29-49-6Repeat

  Standing water in bottom of reach-in-cooler. Located cook line area.

  Basic - Standing water in bottom of reach-in-cooler. Located cook line area. **Repeat Violation**

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry.

  Basic

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

  Intermediate

• 11-27-4

  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.

  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.

  Intermediate

• 01C-02-4

  Establishment not maintaining clam/mussel/oyster tags for 90 days.

  Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times.

  Intermediate - Handwash sink not accessible for employee use at all times. Observed hose inside hand wash sink, located next to dishwasher area. Operator removed during inspection. **Corrected On-Site**

  Intermediate

• 31B-02-4Repeat

  No paper towels or mechanical hand drying device provided at handwash sink. Bar area.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Repeat Violation**

  Intermediate

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket near ice machine kitchen.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket near ice machine kitchen.

  Basic

• 02D-02-4

  Packaged food not labeled as specified by law. Sanguine salami, Caesar salad, oatmeal.

  Intermediate - Packaged food not labeled as specified by law. Sanguine salami, Caesar salad, oatmeal.

  Intermediate

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

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

  Basic

• 10-12-5

  In-use ice scoop stored on soiled surface between uses.

  Basic - In-use ice scoop stored on soiled surface between uses.

  Basic