GUSTO

3 findings recorded on Sep 21, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours in the walk in cooler (see temperature log). Temperature logs indicating foods had been 41F or less within the last 4 hours could not be provided. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours in the walk in cooler (see temperature log). Temperature logs indicating foods had been 41F or less within the last 4 hours could not be provided. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Multiple food medleys containing cut cabbage and cut tomatoes did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Multiple food medleys containing cut cabbage and cut tomatoes did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Per person in charge, all food medleys are prepared in the walk in cooler to help with the cooling process. However, foods were not being monitored after preparation to ensure foods cooled properly. Cooling logs for the food medleys prepared today could not be provided. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Per person in charge, all food medleys are prepared in the walk in cooler to help with the cooling process. However, foods were not being monitored after preparation to ensure foods cooled properly. Cooling logs for the food medleys prepared today could not be provided. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed the importance of keeping cooling logs to ensure foods cool properly.

   Official report · Item 11A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.