Gilligans

Year by year

Inspections

1. Sep 1, 2026 Routine · 3 priority, 1 priority foundation, 5 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee touched bun with bare hand.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Corrective Action: Employee discarded bun.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     Bacon Bits and croutons in the customer self-service area is not protected from contamination.

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination. Corrective Action: Staff placed covers on containers at the salad bar.

     Code 3-306.11

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Sauteed onions and mushrooms in cambro on stove top is hot held at 125°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Staff discarded out of temp food.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Reduced Oxygen Packaged fish is being improperly thawed by thawing in the walk in cooler still inclosed completely and under reduced oxygen conditions.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Pizza in the walk in freezer was observed to be unwrapped.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination. Staff discarded un wrapped pizza.

     Code 3-302.11 (A) (4)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Soup in walk in cooler is not in a container that facilitates heat transfer and is tightly covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crockpot used to hot hold hotdogs is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Chest freezer that is outside near the kitchen is not maintained in good repair. The lid seal is falling off and not creating a good seal to prevent contamination.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of fans are soiled with dust and debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Nov 15, 2024 Re-inspection · No items found

   No violations cited.

3. Oct 14, 2024 Routine · 3 priority, 2 priority foundation, 5 core, 6 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Lettuce stored under raw shell eggs in the walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Batter station for chicken and fish (dry & wet) stored on the counter is not cold held below 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Hold fish and chicken batter in refrigeration between uses or sift/discard product at least every 4 hours.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Batter station for cheese curds (wet) stored on the counter is not cold held below 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Hold cheesecurd batter in refrigeration between uses or sift/discard product at least every 4 hours.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Ham and canadian bacon in pizza prep cooler and walk in cooler have exceeded their date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Sauces made onsite (from scratch or by combining commercial products) are not provided with correct date marks. Sauces made onsite need to follow the 7 day datemarking rule.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Core

     PERSONAL CLEANLINESS - CLEAN OUTER CLOTHING

     Outer clothing of employee is heavily soiled with hair.

     Correction: Provide adequate numbers of uniforms so they may be changed frequently when soiled or ensure that employees wear clean outer clothing.

     Code 2-304.11

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in sanitizer that is not at the appropriate concentration- 0 ppm chlorine sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution that is a at a safe concentration in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Shelving for dry storage in the rear dry storage area is not easily cleanable due to peeling paint and exposed wood.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Non-food contact surface of the food prep table in the prep line is not easily cleanable due to exposed wood that is partially covered in foil.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of ventilation hood system are soiled with extensive grease build up.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the interior of the pizza prep cooler are soiled with sauce and food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The walls and ceiling in the front/side dry storage area is not easily cleanable because of exposed insulation.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11