Guston's Grille

Inspector notes: Observed deli slicer stored as clean but visibly dirty with old food debris along posterior. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning.

Inspector notes: Observed in-use quat sanitizer buckets at <100 ppm due to chemicals being low in container where sanitizer is dispensed. Quat sanitizer must dispense at 150-400 ppm or as specified on product label. COS by replacing chemicals. Sanitizer then dispensed at 200 ppm.

Inspector notes: Observed dishes stored as clean but visibly dirty with stuck-on food debris. Employees must inspect dishes after cleaning and prior to storing to ensure they are properly cleaned. COS by rewashing.

Inspector notes: Observed TCS prepared on previous days dated for today. PIC stated that items were made prior but dated for the day items were prepped/portioned, which was today. TCS foods must be dated with day of prep, not date of portioning. COS by properly dating.

Inspector notes: Observed roach crawling in cook line area. Roaches were also observed during previous inspection. PIC stated that pest control comes out frequently to address issue. Must increase treatment frequency and deep clean kitchen. Must pull out all equipment and thoroughly clean to eliminate any potential harborage areas.

Inspector notes: Kitchen area is in need of deep cleaning. There is significant build-up on walls near steam table and kitchen dish machine. Must also clean beneath and behind all equipment on cook line.

Inspector notes: Observed several time/temperatures for safety control (TCS) items out of temperature on the prep top cooler across from the oven and stove top. The ambient air temperature was 48.6F Corrective action: Repair/replace cooler. Discard food. (f) 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

Inspector notes: Observed bar dishwasher sanitizing at 0ppm available chlorine. Corrective action: Must be sanitizing at proper level

Inspector notes: Observed one small cockroach on the wall near the hand sprayer at the dishwasher. There were two small holes in the wall near the hand sprayer. Observed a gap at the bottom of the front door in need of repair. Corrective action: seal small holes in the wall by the dishwasher and the gap at the front door

Inspector notes: Observed residue inside the reach in coolers, on the walls and floors near the dishwasher, inside the walk-in cooler and the walk-in freezer. Corrective action: Clean at a frequency to maintain cleanliness a prevent build up of residues.

Inspector notes: Observed chicken wings prepared 9/7/24 not cooled to 41°F within 6 hours. Temperature of wings were 41-45°F. COS by discarding.

Inspector notes: Observed several bags of cooked potato skins prepared 8/22/24, 8/23/24/, and 9/5/24 stored past 7 days. Also observed TCS dipping sauces prepared 8/31/24 not discarded after 7 days. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P COS by discarding.

Inspector notes: Observed TCS foods in prep top/reach-in units being cold held above 41°F due to food items being filled too high in container AND excess heat from grill/fryer/stoves on cookline. COS by moving some food items and adding ice to others. PIC is responsible for ensuring minimum cold holding temperature is maintained. NOTE: reduce amount of sour cream sups, blue cheese cups, ranch cups, & lettuce/tomatoes

Inspector notes: Observed time/temperature control for safety (TCS) foods on ice and ice bags being cold held above 41°F. Ice bags were not in direct contact with items in container (pre-portioned bags of penne pasta. TCS foods must be cold held at 41°F or below. COS by moving to walk-in. PIC expressed interest in using 4 hr time procedure; Health Authority will provide guidelines.

Inspector notes: Observed PIC check temperatures of food without first cleaning thermometer probe. Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device. Must purchase alcohol pads.

Inspector notes: Observed dirty knives stored as clean in knife box. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by removing knives.

Inspector notes: Observed clean dishes stored on dirty shelving to left of salad prep top unit. Clean dishes must be stored on clean surfaces. Shelves must be cleaned and dishes in direct contact with shelf must be rewashed also.

Inspector notes: Observed large gap between double doors at entrance to building. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Must fix door so that it is tight-fitting. This was noted on previous inspection.

Inspector notes: Observed rice cooling in large, deep container and covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by transferring to sheet tray. Health Authority recommends using cooling log to monitor temperature.

Inspector notes: Observed no thermometers in reach-in coolers below prep units. Must place one in front of all coolers.

Inspector notes: Observed ice bins in bar and kitchen left uncovered. Food must be kept covered while not in active use to prevent overhead contamination. COS by covering.

Inspector notes: Observed plates and bowls stored upright and exposed to contamination. Must store them inverted or cover top plate or bowl with plastic wrap or foil. This was noted on previous inspection.

Inspector notes: Observed heavy-build-up in oven/sham across from steam table. Also observed heavily rusted and dirty shelving in walk-in cooler. PIC stated that new shelves are being ordered.