Gallaghers Steakhouse

High priority8

• Code 01Approved source; food safe and unadulterated

  Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. onion soup (68°F - Cooling)at 1:30 since yesterday ; veal stock (50°F - Cooling)at 1:37 since yesterday in walk-in cooler; food did not reach 41°F within 6 hours; See Stop Sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food cooled in big plastic containers;

• Code 03Food out of temperature

  Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

  boiled eggs (49-39°F - Cold Holding); cooked chicken (44°F - Cold Holding); in the ice well at cook line; food not prepared or portioned today; food place in ice well at cook line; food overstocked and not properly in ice; food out of temperature for approximately 30 minutes; advised to use 4 hour plan or make smaller portions; sliced cheese (66°F - Cold Holding); butter (65°F - Cold Holding)at cook line; as per operator food not prepared or portioned today; FOD outside for approximately 1 hour; advised to move to cooler or time marked; operator time marked and to be added on the plan; cheese (39-51°F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food overstocked; advised to make smaller portions;

  Fixed on the spot

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.

  cooked potatoes (78°F - Hot Holding); at cook line; as per operator food cooked earlier and kept at room temperature to be regarded in the friers; advised to keep hot or on 4 hour plan; operator time marked the food;

  Fixed on the spot

  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.

  onion soup (68°F - Cooling)at 1:30 since yesterday ; veal stock (50°F - Cooling)at 1:37 since yesterday in walk-in cooler; food did not reach 41°F within 6 hours; See Stop Sale. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food cooled in big plastic containers;

• Code 10In-use utensils properly stored

  Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F- at ice cream station; chef removed utensils and changed water

  Fixed on the spot

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  Observed numerous times numerous employees wiping gloved hands on visibly soiled towels and continued to cook foods; Employees dropped dirty dishes at dishwasher area and went back in the dinning room and handled clean utensils without washing hands first; chef educated; employee washed hands;

  Fixed on the spot

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  Observed two employees touching nose and mouth with gloved hands and touched plates plated with foods fir customers and continued to work with foods without washing hands first and changing gloves; operator educated and employee washed hands;

  Fixed on the spot

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Non-food grade wet towel used to cover herbs at expo line; removed

  Fixed on the spot