GIOVANNI’S ITALIAN RESTAURANT & PIZZERIA Inspection – February 23, 2026

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – chicken stock (68F – Cold Holding); – beef stock (68F – Cold Holding) Observed on the counter. Operator states less than 4hours. Operator moved to cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#9Intermediate03C-89-4

Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. – floured chicken breast. Provided blank forms to operate

Basic 7

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic16-15-4

Basic – Accumulation of debris on dish trays

#3Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. – plastic cups no handle used to scoop shredded cheese **Corrected On-Site**

Corrected On-Site

#4Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. – cookline cooler

#5Basic36-24-5

Basic – Hole in or other damage to ceiling. – above three comp sink

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – rolling cart and flour bin next to dough mixer

#7Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. – cookline cooler

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