Gallo Blanco Cafe

Inspector's notes

Observed can opener to have dark colored build up. Food-contact surfaces were properly sanitized at time of inspection. All food-contact surfaces and utensils must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in top section of prep tables without lids to be above 41°F. All items had been in unit since open at 11am. House made cocktail juice (46°F), cooked shrimp (46°F), and marinated raw beef (44°F), temperature taken at 3pm and items were prepped/cooked at 11am. TCS items were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed cooked pastor (50°F), raw cubed beef (55°F), tomatillo sauce (46°F), fire roasted sauce with tomatoes (46°F), in shell eggs (38-52°F), and cut kale (52°F), TCS items were in unit since open and discarded at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. **3rd Consecutive Violation**

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. PIC stated that the chef is one but was unable to produce certificate at time of inspection. Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed lava rock molcajetes stored in the back of the kitchen. Observed darken of the material on the inside and out edges of the bowls. PIC stated that they serve chicken, shrimp, vegetables, etc. directly in the bowls on the rock. Informed PIC that all food contact surfaces must be smooth, non-absorbent, and easily cleanable. Informed PIC that these bowls are not approved as a food contact surface and to discontinue use. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Materials that are used in the construction of utensils and food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. PIC stated that the chef is one but was unable to produce certificate at time of inspection. Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand towels available at the hand sink nearest the ware washing area. Informed PIC that hand towels need to be supplied at all hand sinks at all times. PIC provided hand towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no hand soap available at the hand sink to the right of the cook line prep table units. Informed PIC that all hand sinks must be supplied with hand cleanser at all times. PIC provided hand soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed parasite destruction letter dated the year 2022 posted at establishment. Informed PIC that a parasite destruction letter for the current year is required to be obtained from the supplier and maintained onsite. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection on 2/13/2026.

Inspector's notes

Observed butter sitting out at room temperature on the cook line and at the serving window with internal temperatures ranging 68-71*F. PIC stated that the butter is left out for use throughout the morning and afternoon. Informed PIC that butter is TCS and needs to be kept at 41*F or below. Discussed time as a control as an option with PIC. PIC stated that they want to use time as a control for the butter. Reviewed proper time as a control documentation and procedure requirements with PIC. PIC time stamped the butter containers at time of inspection. Provided time as a control guidance document via email. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed lava rock molcajetes stored in the back of the kitchen. Observed darken of the material on the inside and out edges of the bowls. PIC stated that they serve chicken, shrimp, vegetables, etc. directly in the bowls on the rock. Informed PIC that all food contact surfaces must be smooth, non-absorbent, and easily cleanable. Informed PIC that these bowls are not approved as a food contact surface and to discontinue use. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Materials that are used in the construction of utensils and food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked Mexican rice and cooked chorizo with internal temperatures of 52*F to 62*F in prep table drawer. Staff stated that rice and chorizo had been in prep table since yesterday. Items were discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken covered with plastic wrap with internal temperature of 70*F cooling in prep table drawer. Staff stated that chicken was cooked approximately 4 hours prior. Discussed with person in charge (PIC) that cooked items should be cooled to 41*F and below in walk-in before being placed in prep table. Chicken was moved to uncovered shallow container and placed in walk-in cooler to rapidly cool down.

Inspector's notes

Observed in-use chlorine dishwasher machine dispensing chlorine sanitizer at 0ppm. Person in charge stated they will cease use and use 3-comp sink until repaired. Chlorine sanitizer must be dispensed at 50ppm to 100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods being dated: cut cabbage (5/18), in house ranch [(buttermilk)(5/19)], and caldo (no date marking). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection; including the caldo due to not knowing when it was made. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice cooling in a reach in prep cooler. Rice was in the appropriate cooling time/temperature at the time of inspection. Rice was then moved to the walk in cooler to cool down more efficiently. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present on-site a time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed churro mix (with eggs) measured 66'F not actively prepped, stored at ambient air temperature on food prep table in prep area. PIC stated item was prepped less than an hour prior and relocated item to walk-in unit to be rapidly cooled to 41'F. Observed in-house cooked salsa items (52-54'F) in cold-holding unit located at coffee station. Items are not time-controlled, per PIC. Unit observed not turned on. PIC stated salsa items were stocked at 11am less than 4 hours prior. All salsa items were moved to walk-in unit to be rapidly cooled to 41'F. Discussed with PIC unit be turned on prior to placing items to ensure proper coldholding temperatures of 41'F and below are being maintained. Observed bloody mary mix measured 51'F in ice bath located at the bar. PIC stated item was stocked at opening less than 4 hours prior and moved item to alternative refrigeration to be rapidly cooled to 41'F and below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods being dated: Colorado Pork [(cooked pork)(10/2)] and veggie pozole (9/25). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed chlorine concentration at ware washing machine at bar measured less than 10 ppm. Establishment has another ware wash machine in the kitchen that can be used until ware washing machine at the bar is repaired. Reviewed the sanitizer concentration parameters with PIC. PIC moved the utensils and container washed by the ware wash machine at bar to ware wash station in kitchen for cleaning and sanitizing at time of inspection. PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed employee cleaning the cups under tap water without sanitizing at the bar. Educated PIC and employee utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. PIC put all cups to ware wash station in kitchen for cleaning and sanitizing at time of inspection. Correct By: Corrected At Time Of Inspection