GSJ BAKERY AND BON RESTO LLC

Violations (3)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday ; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday ; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday ; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale -

  High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday ; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday ; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday ; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-20: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked pasta (55F at 8:57am - Heated Cooling) as per operator stored since 4pm yesterday The product never cooled down to 41F within a total of 6 hours See stop sale **Admin Complaint**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday ; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday ; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday ; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale -

  High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday ; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday ; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday ; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale **Warning** - From follow-up inspection 2026-02-20: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked pasta (55F at 8:57am - Heated Cooling) as per operator stored since 4pm yesterday The product never cooled down to 41F within a total of 6 hours See stop sale **Admin Complaint**

  High Priority

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator -

  Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator **Repeat Violation** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-20: **Time Extended**

  Intermediate