GUSTO!

Single-use/single-service articles: properly stored, used — Inspector Note: Observed to-go containers stored upright above steam table of main kitchen. C/A: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented COS: To-go containers inverted.

Proper cold holding temperatures — Inspector Note: Observed chickpea medley and ginger medley temping above 41F in prep top cooler in main kitchen. Observed queso in the walk-in cooler of main kitchen temping above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded.

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVED EMPLOYEE RINSE PROBE THERMOMETER OFF IN HAND SINK BEFORE USE C/A: A handwashing facility may not be used for purposes other than handwashing. COS: EHS INFORMED THAT NO OTHER ACTIVITY BESIDES HAND WASHING SHALL BE DONE IN THE HAND SINK

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED EMPLOYEES TAKING THE TEMPERATURES OF FOOD MULTIPLE TIMES WITHOUT SANITIZING PROBE THERMOMETER C/A: EQUIPMENT SHALL BE CLEANED/SANITIZED BEFORE USE COS: PIC INSTRUCTED EMPLOYEES TO USE SANITIZING BUCKET TO SANITIZE THERMOMETER BEFORE USE IN-BETWEEN TCS FOOD PRODUCTS

Time as a public health control: procedures and records — Inspector Note: EHS OBSERVED CHICKEN, TOFU AND SHRIMP HELD ON TPHC. START TIME WAS 10:30AM, EHS TEMPTED PROTEINS AT 10:34AM AND PROTEINS WERE WELL BELOW 135F. PIC STATED EVERYTHING WAS FRESH AND NOT RE-HEATED. EHS BEST PROFESSIONAL JUDGEMENT IS THAT PROTEINS COULD NOT DROP IN TEMPERATURE FROM REQUIRED FINAL COOK TEMPERATURES FOR THE PROTEINS IN 4 MINUTES. FACILITY ALSO DOES NOT HAVE WRITTEN PROCEDURES FOR TPHC C/A: IF USING TPHC FOR TCS FOODS, A FACILITY MUST ENSURE THAT THE FOOD IS AT THE PROPER REQUIRED TEMPERATURE BEFORE BEING PLACED ON TIME. EHS HAD TO INFORM PIC TO INSTRUCT HER STAFF TO RE-HEAT THESE PROTEINS MULTIPLE TIMES BEFORE COMPLIANCE; EHS ASKED TO BE INFORMED OF WHEN PROTEINS WERE DONE RE-HEATING, HOWEVER, EHS WAS NOT NOTIFIED AND RE-HEATING TEMPERATURES WERE UNABLE TO BE TAKEN. PIC STATED THE FOOD WAS RE-HEATED PROPERLY. EHS WILL GIVE FACILITY UNTIL NOVEMBER 13, 2025 TO PROVIDE WRITTEN PROCEDURES FOR TCS FOOD BEING HELD ON TPHC