Galeto Brazilian Steakhouse

Inspector's notes

2nd Consecutive Violation. In the outdoor walk in cooler, observed a box of raw sausage on a box of canned sodas, a box of raw bacon on a box of cartons of heavy cream, and a box of raw, whole eggs stored over a box of milk. In the low reach-in cooler in the prep area, observed chicken wrapped in plastic wrap stored directly on the shelf over an open bag of lobster. All raw foods must be stored below ready to eat (RTE) foods. All raw foods should be stored by their minimum cook temperature with the higher minimum cook temperature on the bottom. All raw foods were moved to proper storage at time of inspection.

Inspector's notes

Observed cutting boards with heavy scoring, melted areas, pitting from melting, and chipping. All cutting surfaces must be kept smooth, durable, and easily cleanable. Once they are heavily scored, chipped, or melted they are no longer smooth or easily cleanable. Please have the cutting boards resurfaced or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a build up of debris and residues around the back dishwashing machine. Observed several areas of the ceiling with dust accumulating over food, food prep areas, and food contact surfaces. The facility must be cleaned as frequently as needed to prevent soil accumulation. Please have these areas cleaned and cleaned more frequently.

Inspector's notes

Observed 2 boxes of chicken stored directly above a box of whole, intact beef. All raw meats must be stored according to the minimum cook temperature with the raw chicken being below the raw beef. PIC moved the meats to proper storage.

Inspector's notes

At time of inspection, the dishwashing machine was in use with no sanitizer detected after 2 fresh cycles. Instructed establishment to use 3 compartment until dishwasher is working properly.

Inspector's notes

In the dishwashing area, observed an employee handling dirty dishes go straight to handling clean dishes without washing their hands. Anytime employees go from dirty to clean dishes, they must wash their hands. Employee was corrected and dishes were rewashed. Corrective Action: Corrected at time of inspection.

Inspector's notes

3rd Repeat Violation. At time of inspection, no certified food protection manager was present on the premises. A CFPM must be present at all times of operation. Please have a CFPM present for the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the outdoor walk-in cooler, observed ready to eat, cooked ham stored under a box of raw bacon and, another box of the same ham under a box of raw pork ribs. All foods were moved to proper storage.

Inspector's notes

In the indoor walk in cooler, observed a large bowl of cooked, cut potatoes at 80-90*F after 2-2.5 hours of cooling. Because the potatoes did not reach 70*F or below within 2 hours they were embargoed.

Inspector's notes

Observed establishment using quat sanitizer at the 3 compartment sink. No quat sanitizer test strips were available at time of inspection. Please obtain test strips prior to re-inspection.

Inspector's notes

This is the 2nd repeat violation. Arrived on site and reviewed the corrections made to the consumer advisory. Establishment has added the reminder verbiage to the online meat menu but has not added any disclosure markings next to the foods that are served undercooked. Reviewed specific undercooked foods with manager. Will follow up in an additional 10 days.

Inspector's notes

2nd repeat violation. At time of inspection, no certified food protection manager was present on the premises. Please have a CFPM present for the next inspection.

Inspector's notes

In the dishwashing machine area, observed an employee handling dirty dishes and then immediately go put away clean dishes without washing their hands. When going from dirty dishes to clean dishes, a full handwash must be completed. Employee was educated and dishes were rewashed.

Inspector's notes

In the walk in cooler, observed raw pork belly stored directly on the metro shelving above ready to eat, cooked black beans. In the back, low, reach in cooler, observed raw pork ribs stored directly over raw vegetables. Manager moved foods to proper storage.

Inspector's notes

Observed food debris remaining on the 2 dicers in the food prep area. Dicers were stored as clean. Dicers were rewashed so that they were clean to sight and touch.

Inspector's notes

Establishment is serving meats less than well done. No menu is available for the meats except for the online menu. No consumer advisory is posted on the online menu. A consumer advisory is required to be properly disclosed when serving raw/undercooked meats. Please have a consumer advisory available upon re-inspection.

Inspector's notes

Observed several spray bottles of chemicals throughout the kitchen that did not have the common name of the chemical on the bottle. All chemicals in working containers, such as spray bottles, must have the common name on the bottle. Instructed manager to have bottles labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using quat sanitizer at the 3 compartment sink. No quat sanitizer test strips were available at time of inspection. Please obtain test strips prior to re-inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A 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 written procedure for cleaning up vomiting and diarrheal events is in place. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Person-in-charge (PIC) was emailed a written policy for cleaning up vomiting and diarrheal events. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand drying provision at handwash sink located in the bar area. PIC provided paper towels for handwash sink 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher at bar test at 0ppm for Chlorine sanitizer. PIC closed off dishwasher and relocated soiled dishes to kitchen warewashing area at time of inspection until bar dishwasher can be repaired. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

Observed housemade salsa mix located at customer self-serve station at 68*F. Per PIC, salsa mix had been placed at self-serve station at 5:00 PM. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pot of cooked beans covered in aluminum foil in facility walk-in range between 100*F and 112*F. Per PIC, cooked beans were placed in walk-in at approximately 3:00 PM, but exceeded 165*F when placed in walk-in. Cooked beans were uncovered to allow for rapid cooling. 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 raw chicken over raw pork in the outside walkin shelving. Observed raw eggs stored above butter and cheese in insdie walkin. Manager changed it.Ensure that raw pork is stored above raw chicken. Covered storage chart with manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm bleach at main dishwasher. Facility has 200 ppm quat set up at 3 compartment sink in the mean time. Ensure that bleach dishwasher is set at 50-100 ppm bleach at all times of operation. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ---Observed employee at dish pit going from dirty to clean dishes without washing their hands. Manager had employee wash their hands at the hand sink. Ensure that hand sink is occurring going from dirty to clean dishes. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. ---Observed no hot water at hand sink by the dishpit. Ensure there is 100F water at each sink in the facility. Send picture of thermometer under the running water within 10 days. Correct By: Correct Prior To Reinspection

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 bar dishwasher at 0 ppm bleach, and main dishwasher at 0 ppm bleach after several cycles. Bar dishwasher is correct, but main is using 3 compartment sink at 400 ppm quat. Ensure that all bleach dishwashers are reading at 50-100 ppm bleach at the dish surfaces after the cycle. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ---Observed 4 cans of RAID and Hot Shot present in the dry storage room. Manager removing items. Ensure that no pest control chemicals are present, and only applied by someone with a pesticide applicator license. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ---Observed 2 spray bottles with no labels on them. Employee said it is sanitizer and glass cleaner. They added the labels. Ensure all spray bottles with toxic items have labels to identify their contents. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. ---Observed large stock pot with 2 gallons of black beans in deep container, and foil lid in walkin, cooling started 30 minutes ago. Manager asked employee to transfer to another container, moved to the freezer, and removed the lid. Ensure that cooling foods move from 135F to below 70F within 2 hours, and get to below 41F within 6 total hours. Correct By: Corrected At Time Of Inspection