In-use utensils, between-use storage Observation:Knives stored in small spaces between equipment. Moved and cleaned at time of inspection.
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation:Mac and cheese in walk-in cooler has exceeded 7 day requirement. Voluntarily discarded.
12/03/2015
Regular
Frozen PHF/TCS foods are properly slacked and thawed Observed frozen meat products thawing in standing water at room temperature. COS
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observed cooked sausage holding at 75* after 5 hours of cooling. All product was voluntarily discarded.
Foods are cooled using appropriate methods Observed cooked sausage cooling in tightly covered plastic containers in walk-in cooler. COS
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