Gorski's

Year by year

Inspections

1. Feb 12, 2026 Routine · 2 priority, 2 priority foundation, 2 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands before startingto prep pizzas. Instruct employees onproepr handwashing techniques.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Sauces were past their date marked and must be discarded. (Parm and garlic sauce). Product is being discontinued.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon needs to be removed from package when thawing in the cooler.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the dishroom was blocked with the garbage can. Tha tis the main handwash sink for the cookline and needs to be maintained.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing an apple watch while cooking. Tjhe prohibits proper handwashing and needs to be removed.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     OPEN DRINK CONTAINER

     Numerous drinking cups without covers were observed on food preparation tables. Designate a employee area away from food prep areas to store drinks.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

2. Jan 15, 2025 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the back prep area is blocked by the cart with cardboard. Keep sinks accessible at all times.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     When cooling product like soups or potatoes, recommend using metal pans first to cool prodcut then transfer to plastic storage containers.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The ceiling in the walk in cooler needs to be cleaned to remove dust buildup in front off the condenser fans.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

3. Feb 15, 2024 Routine · 1 priority, 1 priority foundation, 2 core, 3 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after changing gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Must remove salmon from original package when thawing in the cooler.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Core Repeat

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. vacuum sealing

     Correction: Submit a variance request following the procedures outlined under 1-105.12. [additional corrective actions]

     Code 1-105.12

   • Not serious Core Repeat

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have a required HACCP Plan for reduces oxygen packaging of product(sausage)

     Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

     Code 1-106.11