GALLEY GOURMET CATERER

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed mixed green salad and potato salad stored in reach in cooler with plastic wrap on tight. COS: Plastic wrap was removed to complete proper cooling method. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee personal items stored throughout main kitchen. COS: Personal items were moved to employee break area. Advised PIC any items brought from home is considered a personal item and shall be kept away from for for sale. C/A: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink near bakery area without paper towels. COS: Paper towels were restocked and PIC was advised ALL hand sinks shall have soap and paper towels at all times. C/A:511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink substances inside ice machine in direct contact with ice. COS: Ice was removed and machine was cleaned and sanitized with inspector was onsite. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

Proper cold holding temperatures — Inspector Note: Observed Rice Pilaf(54F), cut lettuce(51F), deli turkey(45F) stored in the prep top not maintaining a TCS food temp of 41F or below. COS: Items were moved to the walk in freezer to rapid cool to Rice Pilaf(40F), cut lettuce(37F), deli turkey(39F). C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P