GALLAS PIZZA

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed raw squid in prep-top cooler and cooked beef in walk-in cooler tightly wrapped while cooling during the time of inspection. CA: (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 (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC loosened coverings to allow proper cooling during the inspection.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed leak in prep-top cooler during the time of inspection. CA:(6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Advised PIC to repair the leak and maintain equipment in good working condition to prevent contamination and water accumulation.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed walk-in cooler door not self-closing. CA:(6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Advised PIC to repair or adjust the walk-in cooler door to ensure it is self-closing to maintain proper cold holding temperatures

Proper cold holding temperatures — Inspector Note: Observed lettuce at 45F, tomatoes at 43F, and risotto at 45F in prep-top cooler above 41F. Observed cheddar cheese at 45F in reach-in cooler during the time of inspection. CA: (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 COS: PIC relocated all TCS food items to functioning coolers maintaining 41F or below during the inspection.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired food service permit. Permit fees for 2025 have not been paid. CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers Provided PIC with NOV and advised that fees must be paid by the due date listed on the NOV.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed walk-in cooler door not self-closing. CA:(6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Advised PIC to repair or adjust the walk-in cooler door to ensure it is self-closing to maintain proper cold holding temperatures