Gusto! Alpharetta

Proper cold holding temperatures — Inspector Note: Observed TCS food items (chopped lettuces, raw and cooked chicken, shrimp, and tahini chickpeas) were being cold hold at above 41F. COS: PIC discard some food items and move some in the walk-in cooler to cool down to 41F/lower. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Response procedures for vomiting & diarrheal events — Inspector Note: Facility is out of EPA approved disinfectant. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf