Gustavo's

Observed a prep-top cooler temping between 44 and 53 degrees. Facility informed and all TCS items in the cooler discarded. Facility to have the cooler serviced and may not use the cooler to store TCS items until it can reliably hold food at temperatures of 41 degrees F or colder. Inspector to follow-up.

Observed that facility is using wiping cloths with spray bottles. Wiping cloths may not be used with spray bottles as long-term moisture on cloths not submerged in sanitizer can promote bacteria growth.

Observed that employee had a wiping cloth in his back pocket. Employee states that wiping cloth is used as a potholder. Employees should not leave cloths in pockets as there is a tendency to use them to wipe their hands.

Observed employee change gloves without washing hands. Discussed proper glove use with staff.

Observed that brick wall of dish-pit is not sealed and has some debris. Observed that some prep-top cooler handles had debris. Observed that soda gun mounts in bar had some debris.

Observed in-use utensils stored for use in a bucket with equipment handles and use end of different utensils touching. In-use utensils must be stored in a manner that allows staff to grab them without touching the end that will be used for food. COS storage method altered so that utensils are stored with handles on one end and use end on the other.

Observed that the handle of the walk-in cooler had debris. Observed that the bottoms of the reach-in coolers in the bar had debris or standing liquid.

Observed walk-in cooler and two prep-top coolers temping between 44 and 50 degrees. Facility informed and all items out of temperature discarded. Facility to have coolers serviced and may not use them until they can reliably hold TCS foods at temperatures of 41 degrees F or colder.

Observed facility holding pizzas for service under TPHC practices without an approved method or way to track time under TPHC. Facility informed of proper procedures and to inform LCEH of proposed methods and items held under TPHC before reimplementing TPHC practices.

Observed handwashing sink in main kitchen blocked upon arrival. Hand washing sinks must remain accessible at all times to facilitate proper handwashing.

Observed dry, dirty wiping cloths on counters on arrival at facility. Observed that staff members were using cloths to wipe counters and occasionally hands. Staff instructed on proper wiping cloth use and wiping cloth use limitations.

Observed that some equipment handles and lids of containers had debris.

Observed that some equipment handles and lids of containers had debris.

Observed that facility's sanitizer dispenser was out of sanitizer and that sanitizer buckets had no sanitizer as a result. COS sanitizer jug replaced and QUAT sanitizer made to 300 ppm in buckets and 3-compartment sink.

Observed dry, dirty wiping cloths on counters on arrival at facility. Observed that staff members were using cloths to wipe counters and occasionally hands. Staff instructed on proper wiping cloth use and wiping cloth use limitations.

Observed in-use utensils stored on top of lidded containers or on counters. In-use utensils must be stored in the food item they are intended for or in a bucket of sanitizer that is kept at proper sanitizer concentrations. COS utensils removed.

Observed employee wiping gloves on wiping cloths. Observed employee change gloves without washing hands. Discussed proper glove use with staff.

Observed food debris and flour on equipment handles and some gaskets. Observed debris on soda gun nozzle in bar. Observed puddles in bottom of beer cooler in bar. Observed bowl of stand mixer in need of cleaning. All food and non-food contact surfaces must be cleaned with sanitizer as often as necessary to keep them clean. COS surfaces cleaned.