GALPAO GAUCHO

Bacon and bread displayed for customer self service without protection. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Raw chicken hearts stored directly above smoked salmon within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Measured quinoa salad at 52 F above the refrigeration units fill line within a bowl at the salad bar. Item was placed in the salad bar from the walk in refrigerator 20 minutes prior. [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. [COS] Salad placed on TPHC and is to be discarded following the lunch service (less than 4 hours). If facility intends to continue holding items using TPHC, submit procedures for review and approval.

Multiple small fruit/drain flies observed around the bar area. [CA] Food facility shall be kept free of flies and fly activity.

Bowls are used as scoops and stored in bulk food containers. [CA] Use approved equipment/utensils with a handle for bulk food to prevent cross-contamination during handling.

Half and half inside reach-in cooler located at server station is measured at 47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Hot water at the three compartment warewashing sink is measured at a maximum of 113F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Breads and candied bacon are placed out for consumer self-service on a table and are not protected from contamination. [CA] Food that are placed out for consumer self-service shall be protected from contamination by use of a cover or sneeze guard.

At the bar area, observed liquid accumulation below the ice chest, and accumulation of debris below refrigeration. In the warewash area, observed standing water on the floor. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Discontinue use of unapproved

In the warewash area, observed a brick barrier installed in the area around the floor sink, and wastewater line installed extending into the floor sink. [CA] Remove unapproved brick barrier installed in the area, and reinstall wastewater line with a 1 inch air gap between the top of the floor sink and the bottom of piping.

At the bar area, observed a lack of sanitizer for the warewash machine. Equipment was not in use. [CA] Ensure warewash machines are stocked with sanitizer at all times. [COS] Operator replaced sanitizer for the warewash machine and remeasured chlorine sanitizer at 50 PPM.

At the bar area, and in the back warewash area, observed automatic soap dispenser was out of battery and unable to dispense soap. Facility was not yet open and operating the areas during time of inspection. [CA] Ensure handwash stations are stocked with hand soap and paper towels at all times to allow for proper handwashing. Ensure all automatic soap dispensers are properly functioning during operating hours. [COS] Operator replaced batteries for the soap dispensers

In the kitchen area, at the left end compartment of the 3 compartment sink, in an ice bath, measured container of cheese bread batter at 49F. [CA] Potentially hazardous foods shall be held cold at 41F or below to prevent bacterial growth. [SA] Operator added more ice to the compartment to fully surround container of cheese bread batter and facilitate proper holding temperatures. In the employee service area, in the 2 door undercounter refrigerator, measured milk and half & half at 48F. Measured ambient air temperature of refrigerator at 46F. [CA] Potentially hazardous foods shall be held cold at 41F or below to prevent bacterial growth. [SA] Operator moved milk and half & half to nearby refrigeration to facilitate proper holding temperatures. Contact for repairs/maintenance of unit.