Gus’ Grille

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 2 tuna packages defrosted already still in package in cooler at the cook line. Manager discarded during inspection. Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed in kitchen area. Manager removed during inspection.

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit under flat grill.

Basic – No handwashing sign provided at a hand sink used by food employees. Observed at the cook line.

Basic – No suitable facilities provided to store employee clothing and other possessions. Observed personal items stored on top of dishwasher machine, Manager removed during inspection. Corrected On-Site

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed in drawers at the cook line.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish at the walk in cooler, employee rearranged properly during inspection. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (52F – Cold Holding) as per employee less than 4 hours. Employee add ice during inspection. Corrective Action Taken

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed next to dishwasher machine, Manager restocked during inspection.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potatoes not date marked inside walk in cooler, as per employee over 24 hours, employee dated during inspection.