GUS' GRILLE

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator coached employees on proper procedures.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked short rib dated on 03/21 inside reach in cooler at cook line, operator discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked short rib dated on 03/21 inside reach in cooler at cook line, operator discarded during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped butter (67F - Cold Holding) at cook line, as per employee less than 1 hour, employee moved to reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area, operator moved to dishwashing area. Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed on granola container at cook line, operator removed during inspection. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor at kitchen area, operator stored properly during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at kitchen area. Operator removed during inspection. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

Basic - Floor not cleaned when the least amount of food is exposed. Observe at walk in freezer.

Basic - Floor tiles missing and/or in disrepair. Observe at walk in freezer.

Basic - Ice buildup in reach-in freezer at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on reach in freezer at cook line.

Basic - Old labels stuck to food containers after cleaning. Observe on clean metal containers by 3 compartment sink. Operator moved container to dishwasher area. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe at cook line by pizza station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Obsraw shrimp (54F - Cold Holding); cooked lobster (49F - Cold Holding) inside walk in cooler, as per operator food was preparing and portioned approximately 45 minutes ago. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Food stored on floor. Observed cooking oil container stored on floor at cook line. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Observed a hole on wall above 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on reach in cooler and reach in freezer at cook line.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed temperature dishwasher machine at 157°.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands on his apron after touching raw food, Inspector instructed employee.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored above liquid eggs containers in cart at walk in cooler, Manager stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding) in reach in cooler at cook line, as per Chef since yesterday, Chef discarded during inspection. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dishwasher machine at 157°.

Intermediate - No soap provided at handwash sink. Observed HWS at pizza station. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna packs, Employee removed from package. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed a case of apples stored on walk in cooler floor, Manager stored properly. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Old labels stuck to food containers after cleaning. Observe in some containers inside walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled food container in drawers at cook line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish at the walk in cooler, employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (52F - Cold Holding) as per employee less than 4 hours. Employee add ice during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to dishwasher machine, Manager restocked during inspection.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potatoes not date marked inside walk in cooler, as per employee over 24 hours, employee dated during inspection.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 2 tuna packages defrosted already still in package in cooler at the cook line. Manager discarded during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed in kitchen area. Manager removed during inspection.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit under flat grill.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the cook line.

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed personal items stored on top of dishwasher machine, Manager removed during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in drawers at the cook line.

High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Observed sanitizing bucket quaternary solution at <100 ppm. Operator will increase the quaternary sanitizing solution concentration to 150ppm Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter reach in cooler cheese (46F - Cold Holding). Per operator less than one hour. Cheese was moved to the walk in cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed in the grown sugar container a plastic cup without handle used as scoop The plastic container was removed. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed the dishwashing machine rinse temperature gauge damaged Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired

Basic - No container installed for catching grease from hood drip tray. Observed the back kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top area of the oven soiled. Observed the side of the dishwashing area hand wash sink soiled with black debris.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 8 pieces of tuna thawed in reduced oxygen packaging. Fish was discarded. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over cooked steak. Raw chicken was moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table cooler sliced turkey (65 F - Cold Holding) Turkey was discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Can opener was taken to be cleaned. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed spatula in hand wash sink in kitchen. Spatula was removed. Corrected On-Site

Basic - Ceiling tile missing. Observed tile missing over three compartment sink.

Basic - Equipment in poor repair. Observed torn gasket on cooler by pancakes station.

Basic - Floor not cleaned when the least amount of food is exposed. Observed soiled floors under racks in walk in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in flour. Handle was removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under white cutting board.towel was removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket in reach in cooler front counter. Gasket was cleaned. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer was removed from floor. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed approximately 20 pieces of tuna thawed in reduced oxygen packaging in walk in cooler. As per employee taken out of freezer over 24 hours.

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed no air gap at hose at dish washer. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 20 pieces of tuna thawed in reduced oxygen packaging in walk in cooler. As per employee taken out of freezer over 24 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at prep table across from pizza station. Observed soiled can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front bar.

Intermediate - No soap provided at handwash sink front bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potatoes over 24 hours not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Observed cleaner in spray bottle.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.

Basic - Ice scoop handle in contact with ice. Handle was removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between prep table and reach in cooler at front counter stove.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front counter cook line utensils in 91°F water.

Basic - In-use wet wiping cloth/towel used under cutting board. Towel was removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall by hand wash sink by pizza station.