Giodone Restaurant

Corrective action: Observed cans with severe dents along the bottom seams. Discussed with the person in charge about their dented can policy, and they will be returned to the supplier. Dented cans were moved away from the dry storage area during the inspection. Please see voluntary condemnation.

Corrective action: Observed 1) cut lettuce and heavy cream holding at 48°F for longer than four hours in an ice bath next to the main kitchen prep area. 2) salad sitting out on the prep table with temperatures around 61°F for less than four hours. 3) the salad prep area cold-holding unit with temperatures between 45-48°F over 24 hours. The blue cheese crumbles were discarded during the inspection, please see the voluntary condemnation. 4) the sausage mixture in the table top cold holding unit was at 48°F for less than four hours. Discussed with the person in charge that ice baths used for cold holding need to surround the container to promote adequate cold holding temperatures. Also discussed with the person in charge that equipment used for cold holding need to be monitored to ensure they are utilized so that they adequately keep items cooled. Items that were above 41°F for less than four hours were moved into the reach in cold holding unit as well as the walk-in cold holding unit during the inspection. The table top and salad prep area cold holding units were set to lower temperatures during the inspection and will be monitored. Inspector provided temperature logs via email to assist in monitoring cold holding temperatures.

Corrective action: Observed chlorine sanitizer buckets in the dining and kitchen area testing below 50 PPM. Discussed with the person in charge about maintaining sanitizer concentration to prevent possible cross contamination. Chlorine bleach was added to buckets to proper concentration (100 PPM) during the inspection.