GUSTO!

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.

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.

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

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

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

Observed employee personal drink stored on a shelf directly above the prep top cooler in the main kitchen. C/A: Employee personal items shall be stored in designated areas in order to prevent the possibility of contamination. COS: Drink removed.

Observed multiple TCS foods (see asterik * items) holding above 41F in the prep top cooler in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items were placed in the prep top cooler within 2 hours; items were move to prep-top cooler 2.

Observed cooked chicken holding at 106F on the counter top in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Chicken reheated on stove to 166F and placed on the steam table.

Observed chipotle cream and lemon pepper cream holding below 135F in the warmer cabinet in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Items discarded.