Gus NY Pizza & Lounge

Inspector's notes

Observed multiple holes in the walls and ceiling in dry storage and the hallway in front of walk-in. Discussed with the person in charge that all walls should be sealed with a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. In the small reach in cooler, observed a bag of cooked sausage at 52*F. Unit was holding at 50*F on inspector's min/max thermometer. Per manager the sausage was in the unit since the night prior. Sausage was embargoed. All cold holding TCS foods must be kept at 41*F or below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices At time of inspection, establishment did not have a working probe thermometer for food. A probe, food thermometer should be kept available, working, and accurate at all times. Please obtain a probe thermometer prior to re-inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed a pan of cooked pinto beans at 110*F. Per manager they were cooked and placed in hot holding less than 2 hours prior. Beans were reheated to 172*F and placed back into hot holding. All time/temperature controlled for safety (TCS) foods in hot holding are required to be kept at 135*F or above at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/ In the back prep area of the taco side, observed several live roaches. In the dry storage room, observed 10+ live roaches of varying life stages. Reviewed pest control with manager. Establishment must remain free of pests. Please have establishment free of pests prior to re-inspection. Correct By: Correct Prior To Reinspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed no paper towel at the hand wash sink of the taco kitchen. The person in charge restocked the hand wash sink with paper towels at the time of inspection. Discussed maintaining hand drying provision at all time at all hand wash sinks. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed an open bag of bacon bit and an open bag of cooked sausage with internal temperatures between 50F -60F in the small cooler next to the prep line. The person in charge stated the food items had been inside the cooler for more than 4 hours. The bacon bits and the sausage was embargoed at the time of inspection. Observed to go containers of red and green salsa in the prep cooler of the taco kitchen with internal temperatures between 52F - 58F. The person in charge stated the salsas had been placed into the prep cooler 2 hours ago and placed the salsas into the freezer for rapid cooling. Discussed TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a large container of pesticide with a spray nozzle attachment stored under a prep table and next to a floor stand dough mixer. The person in charge discarded the bottle of pesticide at the time of inspection. Discussed restricted presence of pesticides in a food establishment and to use only certified pest control services. Priority Foundation-7-207.11 (A), Pf: Restriction and Storage-Medicines; Unnecessary medicines Observed an open bottle of antacid tablets and a bottle of vitamin supplements stored inside the small cooler by the prep line of the pizza kitchen. The antacid tablets were stored over covered and uncovered food containers. Discussed storing employee medicines in designated area to prevent possible contamination of food. Core-7-209.11, C: Storage-Other Personal Care Items Observed personal employee keychains hanging from the shelf directly over uncovered food compartment so the prep cooler in the pizza kitchen. The person in charge removed the keys and placed them in a designated employee storage area. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed leaking from the roof of the walk-in cooler and standing water under the storage racks. The person in charge stated a work order has been submitted for repairs. Discussed maintaining equipment in good repair and protecting food from contamination. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the chest freezer in the back prep room used for holding meats with a missing lid. A piece of unsealed compressed wood was being used as a temporary lid that did not fully cove the ice chest. The person in charge stated a new unit has been ordered. The All equipment must be in good repair, and be smooth, easily cleanable, and non-absorbent. Please find a replacement for the wood as a lid and please make sure the unit is maintained in good repair. Correct By: Correct Prior To Next Routine Inspection