CONDITIONAL
Gus's Market: Cooling & Storage Issues - Conditional
December 4, 2025
2:00 PM - 3:35 PM
Routine Inspection
5
Total Violations
4
Major
1
Minor
2
Corrected On Site
Inspector's Report
Multiple food safety violations found including improper cooling of tuna salad at room temperature, mold-like substance in ice machine, and food stored directly on walk-in refrigerator floors. Several violations were corrected on site.
Violations Cited
5
#14
MAJOR
Food Contact Surfaces: Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Observed a mold-like substance on the interior surface of the ice machine. No ice was found contaminated.
CA Retail Food Code: Section 114099, 114099.6, 114117
#27
CORRECTED
MAJOR
Food Separated and Protected
Why This Matters
Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.
What Was Observed
Observed a sanitizer bucket stored adjacent to active food preparation with possible risk of food contamination. COS - Sanitizer bucket was relocated to the bottom shelve.
CA Retail Food Code: Section 113986, 113988
#30
MAJOR
Food Storage; Food Storage Containers Identified
Why This Matters
Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.
What Was Observed
Observed several boxes of food stored directly on the floor throughout the walk-in refrigerators.
CA Retail Food Code: Section 114047, 114049
#9
CORRECTED
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
Measured a deep plastic container of tuna salad at 48F. Employee stated that the tuna salad was prepared from room temperature approximately one hour prior to the inspection. COS - Employee placed the tuna salad into smaller metal containers for rapid cooling.
CA Retail Food Code: Section 114002, 114002.1
#9
CORRECTED
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
Measured a deep plastic container of tuna salad at 48F. Employee stated that the tuna salad was prepared from room temperature approximately one hour prior to the inspection. COS - Employee placed the tuna salad into smaller metal containers for rapid cooling.
CA Retail Food Code: Section 114002, 114002.1