Gus's New York Pizza

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot water at handwashing sink in both women and men restroom reading 74F. Discussed with PIC that hot water temperature required to be maintained at 100F.

Inspector's notes

Observed reach-in refrigerator in back room with buildup of food debris. Discussed with PIC that non-food contact surfaces required to be cleaned more frequently.

Inspector's notes

Observed a plastic bin of nacho cheese sauce in a reach-in refrigerator with a date mark of 7/12/2025 and a plastic container of chopped ham cubes with a date mark of 7/20/2025. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection (see embargo form). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large bins of cooked wings that had been cooked within the last 40 minutes and were cooling down inside of a reach-in refrigerator according to the person in charge. Both bins were observed to be approximately 6 inches deep. The internal temperature of the bins of cooked wings as measured using a probe thermometer ranged from 120°F in the center of the bins to 72°F on the outer edges of the bins of cooked wings. Discussed with person in charge that cooling foods must be cooled in an uncovered container placed up high inside of the reach-in refrigerator and the depth of the food should not be more than 4 inches deep. Person in charge separated the bins of cooked wings in half so that the depth of cooked and cooling wings in each bin was no greater than approximately 4 inches deep and the bins were placed up at the highest point in the reach-in directly under the fans to maximize cooling. Discussed with person in charge to re-arrange the reach-in refrigerator so that the cooling foods are placed up at the highest point directly under the fans. Discussed with person in charge to consider using ice baths if necessary to help speed up the cooling process. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy organic buildup at the floor drain at the soda fountain. Discussed with person in charge to clean the floor drains on a more frequent basis to minimize the accumulation of organic soils and other debris in the drain. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a deep (greater than four inches) plastic tub filled with cooked chicken wings sitting on the countertop that had been cooked and then started cooling approximately thirty minutes prior to the start of the inspection according to the person in charge. The internal temperature of the wings as measured using a probe thermometer ranged from 130°F- 140°F. In discussion with person in charge, the wings sit on the counter for approximately 15-20 minutes to drop in temperature from the initial cooking process and then once the wings get to 135°F, the wings are placed into the walk-in cooler to begin cooling. Discussed with person in charge that food temperatures should be closely monitored and when the cooling phase starts, which begins once the internal food temperature reaches 135°F, that foods must be in shallow, uncovered containers placed up high inside of the walk-in cooler. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter and other food debris building up inside of the floor drains throughout the establishment. Observed some areas of grease accumulation in the kitchen such as on the sides of the deep fryer unit. Discussed with person in charge to clean on a more frequent basis. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a live roach crawling on the wall next to the prep unit and pizza oven in the kitchen area. Person in charge reached out to a pest control applicator for the issue. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. A reinspection will occur within 10 days or no later than September 5th, 2024. Corrective Action: Correct prior to re-inspection.