Gio's Chicken Amalfitano

Food properly labeled; original container — Inspector Note: Observed about 5 food containers (bottles of clear cooking oil) in the kitchen without common names on them. PIC shall label them. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed a kitchen staff eating in the kitchen with the food sitting right above the food prep table in the kitchen. I advised the manager to designate an area for kitchen staff to take their lunch breaks rather than the kitchen. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food in good condition, safe, and unadulterated — Inspector Note: Observed 2 dented cans of cherry tomatoes and 4 gallons of expired milk in one of the coolers in the kitchen. Those milks expired since August 11, 2026. PIC discarded them. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed that the establishment has no consumer advisory on their menu. I advised the Manager to add one on the menu. 511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked 1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Thermometers provided and accurate — Inspector Note: Observed failure to have TMD inside hot box CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to display current food permit. Permit, Displayed Advised PIC to post the permit in a location in the food service establishment that is conspicuous to consumers

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed warmer box ambient 110F CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Proper hot holding temperatures — Inspector Note: Observed chicken hot holding at 112F in warmer Hot Holding CA: PIC immediately moved chicken to oven to bring to proper.