Gallagher's

Inspector's notes

Observed a sanitizer bucket with a wiping cloth in the bar in which the quaternary ammonium (quat) sanitizer solution was measured at 0ppm. Quat sanitizer solutions for food contact surfaces should be maintained at 200-400ppm. Person in charge (PIC) directed employee to remake sanitizer solution at the proper concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant buildup on walls and ceiling in beer walk-in cooler. Floors, walls, and ceiling must be cleaned as often as necessary to be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed live baby cockroach crawling on top of the dishwasher in the bar area at time of inspection. PIC removed the cockroach and cleaned the area in question. Discussed pest control requirements with PIC. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. A reinspection will occur on or prior to 10/28/2025 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a heavy accumulation of black organic matter on the interior roof of the ice machine adjacent to the server station. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter and mold. PIC burned down ice and cleaned the ice machine at time of inspection. Discussed cleaning frequency with the PIC. Maintain clean prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: Observed 200+ PPM chlorine sanitizer being dispensed at the dish machine located within the bar area actively in-use at time of inspection. PIC stated that they will call their chemical supplier to have the machine recalibrated. Instructed bartender to discontinue washing glassware at the bar until the dish machine is able to dispense chlorine sanitizer at 50-100PPM or per manufacturer's recommendations. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice-build up on the freezer door within the walk-in cooler and throughout freezer room. The build-up is rendering the door inoperable. Discussed repairs for freezer with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 mixing wands stored as clean beneath food prep area counter with visible food debris on the food-contact surfaces. Per PIC, one of the mixing wands was meant to be dismantled and placed in the warewashing area, the other two mixing wands were out-of-use. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pork green chili (110'F), and red chili (101'F) in the process of cooling, being stored in the walk-in cooler for 1 hour on speed racks in deep containers at time of inspection. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Discussed proper cooling methods with PIC. 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 two baby cockroaches roaming throughout the kitchen area, specifically: directly adjacent to the dishwashing area, and in front of the mop sink. Discussed proper pest control with PIC. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. A reinspection will occur on or prior to 9/20/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed ice-build up on the freezer door within the walk-in cooler and throughout freezer room. The build-up is rendering the door inoperable. Discussed repairs for freezer with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. >>> Observed michelada mix being stored at ambient within the bar wells at 54-56'F. All other TCS foods were at 41'F or below at the time of inspection. All other non-TCS food items were at 41'F or below at the time of inspection. The ambient minimum air temperature was measured to be 40.5'F at the time of inspection. Per PIC, michelada mix was opened and placed in the drink well less than 2 hours prior to inspection. Michelada mix was moved to the bar cooler at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco >>> Observed bartender eating meal within the confines of the bar area at time of inspection. Food was being stored on top of a bar cooler. Discussed with person in charge (PIC) the importance of having a designated employee eating/drinking area, also discussed keeping any food/beverage for employees below the prep area to ensure no contamination can occur. PIC removed food from the area at time of inspection. Discussed with employees best practices for food and beverage in the bar area. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitization solution bucket used for cleaning food contact surfaces measure below 150ppm. For quaternary ammonia, concentration must measure 150-400ppm. Person in charge instructed employee to remake sanitizing solution to appropriate concentrations. Correct By: Correct Prior To Next Routine Inspection