GUSTO

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool to 70F in 2 hours or 41F in 4 hours. Foods also not cooling at a fast enough rate to reach 41F in 4 hours (see temperature log). 5th CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods that did not cool properly were discarded. Instructed person in charge to place foods still in the cooling process on thin pans on the cooling rack in the walk in cooler.

6-1D: .04(6)(i)Lettuce stored on a 4 hour time control and not marked with a start or discard time. Per employee, lettuce had been on time control for 10 minutes. Person in charge could not locate facility's time control procedures. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The discard time wa placed on lettuce. Time control procedures provided.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cooked chipotle cream sauce cooling in deep plastic containers in the walk in cooler (ice wand in one container). Tahini Medley, contains canned garbanzo beans and cut tomatoes, cooling in deep, plastic containers while covered in the walk in cooler. Raw chicken panko cooling in a deep metal pan while covered and stacked in the side prep cooler. 5th CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed storing all canned vegetables in the walk in cooler the night before opening. Discussed keeping cooling logs for all TCS foods that are cooling to ensure they are cooling properly. Discussed stirring ice wands in food so that air flow is distributed. Discussed proper ways in using the cooling rack: once foods have reached 41F, remove from cooling rack so that the rack can be used for other foods that are cooling.

6-1C: .04(6)(d)Cut tomato medley and commercially packaged corn/canned bean medley did not cool to 41F in 4 hours (see temperature log). Facility did not complete the risk control plan for cooling and cooling methods. Facility must complete the risk control plan for cooling and cooling methods and provide to the health authority by 6/23/25 for food service permit will be SUSPENDED. REPEAT VIOLATION A time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). (P) Corrective Actions: Foods discarded.

12B: .03(5)(g)Observed 2 employees handling food while wearing bracelets. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed bracelets.

13A: .02(1)(d)The most current inspection report from 6/11/2025 not on display in the dining room or drive thru. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

2-2D: .06(2)(o)At time of inspection, observed card board boxes in the handwashing sink by the stove and a large plastic container in the handwashing sink by the 3 compartment sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed from the handwashing sinks.

5-1A: .04(5)(a)Observed 2 pieces of grilled chicken cooked to an internal temperature less than 165F (see temperature log). Multiple pieces of chicken were on the grill and employee temped a small piece of chicken before placing all pieces in the pan to be hot held. Bigger and thicker pieces of thicken were temped by the health authority. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory. (P) Corrective Actions: All pieces of Chicken were placed back on the grill and cooked to an internal temperature of 165F or greater. Discussed with employee and person in charge that multiple pieces need to be temped and the temperature should be taken from the thickest part of the food.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the walk in cooler.

6-1C: .04(6)(d)Multiple cooked TCS foods did not cool to 70F in 2 hours (see temperature log). 4th CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION FOR THE SAME CODE PROVISION Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling cooked TCS foods. Foods cooling while covered and stacked in the walk in cooler closest to the walk in cooler door. 4th CONSECUTIVE VIOLATION ON A ROUTINE INSPECTION FOR THE SAME CODE PROVISION Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed using ice wands, cooling foods in ice baths, and leaving uncovered in the walk in cooler as long as no source of contamination can occur.

2-2B: .03(5)(j)1&2At time of inspection, observed 3 employee drinks stored in unapproved cups above food, single use items, and on top of food label maker (multi use cup with lid and a straw, single use water bottle, single use soda bottle). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employee drinks were moved to the employee designated area.

6-1C: .04(6)(d)2 large containers of cut cabbage and 1 large pot of cooked cream sauce did not cool properly (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) REPEAT VIOLATION Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling cut cabbage and cooked cream sauce. Cut cabbage cooling in large, deep, plastic containers while covered in the walk in cooler. Cooked cream sauce cooling in a large metal pot on the stove with the stove turned off (person in charge and manager did not know when stove was turned off or how long food had been cooling). Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) REPEAT VIOLATION Corrective Actions: Foods discarded. Recommended cooling cut cabbage in thin pans on the cooling rack. Manager stated that cooked cream sauce is normally cooled with an ice wand. Recommended cooling in an ice bath in the vegetable sink with the ice wand to ensure foods cool properly before placing in the walk in cooler.

2-2A: .03(2)(m)Person in charge could not open the electronic employee health policy agreements during inspection. Person in charge contacted owner and owner was not able to show what documents the electronic signatures pertained to. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) 2nd CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION ON A ROUTINE INSPECTION Corrective Actions: Facility has a hard copy of the employee health policy on site. Employees reviewed and signed the employee health policy agreement.

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) 3rd CONSECUTIVE VIOLATION OF THIS CODE PROVISION ON A ROUTINE INSPECTION Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling in deep, plastic and metal pans while covered and stacked in the walk in cooler. Foods also cooling in the prep line coolers where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) 3rd CONSECUTIVE VIOLATION OF THIS CODE PROVISION ON A ROUTINE INSPECTION. Corrective Actions: Foods did not cool properly and were discarded. Discussed cooling foods in thinner portions and placing on the cooling rack in the walk in cooler. Discussed that foods can be left uncovered as long as food cannot be contaminated. Facility keeps temperature log for foods in the prep coolers and hot hold units. Recommended keeping a separate log for monitoring TCS foods that are cooling.