Gigante International Market

Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness

Code 4-501.114

The restaurant's food items are missing required labels that tell customers what the product is and what's in it.

Code 3-602.11

In-Use Utensils, Between-Use Storage

Code 3-304.12

Nonfood Contact Surfaces

Code 4-602.13

The restaurant owner or manager failed to meet their legal responsibilities for keeping the establishment safe and up to code.

Code 8-304.11

Some kitchen equipment was broken, worn out, or not adjusted correctly to work as it should.

Code 4-501.11

The restaurant's restrooms weren't fully enclosed, which is required to keep contamination away from food areas.

Code 6-202.14