Gallys Pub

**CORRECTED**, 1. Front of house sanitizer spray bottle was not labeled. Bottle labeled during the inspection., , COMPLETE THE FOLLOWING:, 1. Please ensure all chemical spray bottles are labeled to indicate their contents and ensure safe handling.

1. There were multiple freezers in the back kitchen area that did not have a thermometer inside., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to measure the temperature of each unit.

**OUTSTANDING**, 1. There was no designated handwashing station in the kitchen's main food preparation area. The one-compartment sink at the dishwashing station was being used by the staff to wash their hands. The sink was filled with kitchen utensils. The inspector informed the operator that a designated handwashing sink must be installed by the food prep area to promote proper handwashing for food handlers., **October 10, 2025: no handwash station was installed. , , COMPLETE THE FOLLOWING:, 1. Ensure there is a designated handwash sink in the cooking area. This sink can only be used for handwashing.

1. Cardboard was being used throughout the kitchen to store food containers., , 2. Cardboard was being used to store pizza pans and had a buildup of grease., , COMPLETE THE FOLLOWING:, 1. Remove the cardboard. Storage surfaces must be smooth, non-absorbent and easy to clean.

**CORRECTED**, 1. A garbage bag was used to cover pizza dough pans. The pizza pans each had their own plastic lid. Garbage bag removed during the inspection, as it may contain chemicals which are not food safe.

1. Mouse droppings observed in the following areas:, - Beside the water heater in the back kitchen., - Under the sink in the janitor closet., , COMPLETE THE FOLLOWING:, 1. Remove the droppings using proper cleaning and disinfecting procedures. Monitor the areas for further droppings and take necessary pest control actions if new droppings develop., 2. Complete the monthly pest control checklist.

1. Back preparation kitchen: , The wall beside the dough mixer was damaged at the bottom and there were openings in the wall., , 2. The wall behind the dishwasher was damaged and there was a significant opening in the wall. , , 3. Back preparation kitchen: , The material on the frame holding the 2-compartment sink was peeling and there was exposed unfinished wood. , , COMPLETE THE FOLLOWING:, 1. Repair the areas noted above so they are in good repair, smooth, non-absorbent and easy to clean.

1. The underside of the hood ventilation system had a buildup of grease., , 2. There was an accumulation of grease on the floor under the preparation cooler near the grill. , , COMPLETE THE FOLLOWING:, 1. Clean the above-mentioned areas. The areas need to be cleaned more often to maintain them in a visibly clean condition.

There were several food items in the walk-in cooler and the food prep cooler that were not labeled to indicate their source and date of manufacture. The inspector informed the staff and the operator that all food items in the facility must be adequately labelled to indicate their source. Please label all food items properly.

Containers with food were stored on the floor in the walk-in cooler. The inspector informed the staff and the operator that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. Please re-arrange the walk-in unit to ensure that all items are stored off the floor., **STORE ALL ITEMS ABOVE THE FLOOR.

The low-temperature (50.5°C), chemical dishwasher in the kitchen with chlorine solution was measured to have 10-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water., **FIX THE DISHWASHER IN THE KITCHEN.

The low-temperature (46.9°C), chemical dishwasher in the bar station with chlorine solution was measured to have 0-ppm chlorine concentration. The end-product also appeared very soapy and requires rinsing. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine and properly functional. Otherwise, please contact a technician to configure the dishwasher. The operator mentioned that they will be replacing the dishwasher (a proof of invoice provided during the inspection). Thus, in the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water. All dishwashing needs will be conducted in the back kitchen., **FIX THE DISHWASHER IN THE BAR STATION.

There was no designated handwashing station in the kitchen's main food preparation area. The one-compartment sink at the dishwashing station was being used by the staff to wash their hands. The sink was filled with kitchen utensils. The inspector informed the operator that a designated handwashing sink must be installed by the food prep area to promote proper handwashing for food handlers.

There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the operator that test strips must be used every time a bleach-water solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to record the dishwasher chlorine concentration daily before use., **OBTAIN CHLORINE TEST STRIPS AND RECORD THE DISHWASHER CHLORINE CONCENTRATION DAILY.

Scoops for dry product were stored inside the bins with the scoops covered in product. The scoops also did not have a handle. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. Please obtain proper scoops with handle.

Several areas in the facility (including walls at the dishwashing and back of kitchen area, tops of bulk food containers, inside edges of horizontal coolers, edges of counters & floors, and hard to reach areas throughout the kitchen) do not appear to be cleaned routinely and thoroughly. As discussed, these areas must be cleaned and sanitized on a routine basis. , **OUTSTANDING (2025-03-13). Some areas in the facility were noted as dirty and had an accumulation of dirt, grease and dust. This includes underneath the kitchen equipment, underneath the grill/cooking equipment, and underneath the shelving units. The inspector informed the staff and the operator that all areas in the kitchen must be kept clean and sanitary at all times. Please implement a proper cleaning schedule for all areas of the kitchen.