GILLY'S

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a prep top cooler and a walk-in cooler not cold holding ambient temperatures 41F and under. CA: Equipment for holding food cold, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. According to PIC technician will be here in a few hours and will have both coolers looked at and fixed. In a meanwhile, they will thaw frozen meats out in a reach in cooler available in the kitchen. The facility is mainly run as a bar. PIC will send photo proofs with appropriate ambient temperatures.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris accumulation in a reach in freezer located near a walk-in cooler. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have the cooler cleaned as soon as possible.

Physical facilities installed, maintained, and clean — Inspector Note: Observed bar ceramic handwashing sink cracked on the right side. The handwashing sink is still functional. CA: All physical facilities shall be maintained in good repair. PIC will have it fixed or replaced as soon as possible.

Proper cold holding temperatures — Inspector Note: Observed several TCS food items in the prep top cooler and walk in cooler cold holding above 41F. Those TCS items included: Sliced tomatoes, boiled eggs, chopped lettuce, chili, yellow rice, sour cream, wings, shredded cheese, chicken wings, chicken breast. These items have been sitting in the prep top cooler and walk in cooler since the night before (10/22/2025). CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC voluntarily discarded the TCS food items that were measuring over 41F. TCS items that measured 41F and above were the only TCS items present at time of inspection.