BY TANNER HANCOCKAccording to Food for Thought reporter Don Dare, Gus’s Good Times Deli was one of four restaurants in the Knoxville area to receive failing health inspection grades in the month of March.

Scoring the low rank of 54 percent, the deli’s alleged crimes against cleanliness included cooking hamburgers at 129 degrees Fahrenheit rather than the required 140 necessary to eliminate bacterial growth, the presence of fruit flies behind the coke machine, hand soap within a dispenser labeled hand sanitizer, and duct tape wrapped around spatula handles used to prepare food. Most troubling of all however, was the discovery of both pink and black mold within the ice dispenser.

In order for a restaurant to pass a health inspection, the health inspector, who arrives unannounced every six months, must award a score of 70 or above to the establishment. If a failing grade is received, the restaurant is given 10 days to correct the health violations and must wait for a second, unannounced health inspection. No stranger to low scores, Gus’s received a health ranking of 72 in September of 2013 for violations involving mold and poorly preserved meat.

Owned and operated by Aaron Hale and Gerard Nelson, Gus’s Good Times Deli has been a part of the UT scene since the early 80’s when it first opened its doors. Adorned in orange and white, the establishment is a frequent stopping point for Greek members seeking late night snacks, being one of the only restaurants near campus open until 4 a.m. Located within sight of the Kappa Sigma House, the members of that Fraternity reacted differently to the knowledge of the Deli’s failing health score.

For sophomore and accounting major Ryan Dillehay, the news was unfortunate but not expected. “I’m not surprised,” said Ryan in response to Gus’s health violations. When asked if he would ever return, Dillehay admitted he would, but “not anytime soon.”

Sophomore and biochemistry major Tim Westbrooks largely shared his brother’s sentiments. “Ever since I heard about it I have not gone back and don’t plan to. I don’t think I’d be able to eat a deli sandwich there knowing there’s pink mold.”

Yet for others, such as junior and finance major Carson West, the Deli remains a constant and convenient place to eat. “I support Gus’s Good Times Deli because it's a neighborhood favorite,” said Carson in spite of the recent health violations. “I want to support the neighborhood.”

 Having survived over 3 decades of recessions, a catastrophic fire, and countless unruly college customers, it seems unlikely that Gus’s, failing score or not, is going anywhere anytime soon. 

Read More:

(1) http://www.wate.com/story/24966838/duct-tape-fruit-flies-among-problems-at-4-failing-knoxville-restaurants

(2) http://www.wate.com/category/20772/food-for-thought

(3) http://www.wate.com/story/23354104/knoxville-restaurants-score-low-because-of-wrong-food-temperatures