GALLEY GOURMET CATERER

Observed butter stored at room temperature with no date marking.

No CFSM certificate was available or posted at time of inspection.

Staff member stated there was no employee health reporting policy or training given at time of employment.

Observed numerous prepared TCS foods taken out of original packaging or in opened packages and stored in reach in cooler without date marking including smoked salmon, shredded cheese and ham.

Observed no test strips available for quat or chlorine sanitizers used on site for surfaces and in 3-compartment sink. No irreversible temperature indicator stickers or a max/min thermometer was available for testing dish machine.

Most recent inspection report from August 2025 was not displayed in the store at time of inspection.

No food service permit was displayed or available during inspection.

Observed Rice Pilaf(54F), cut lettuce(51F), deli turkey(45F) stored in the prep top not maintaining a TCS food temp of 41F or below. COS: Items were moved to the walk in freezer to rapid cool to Rice Pilaf(40F), cut lettuce(37F), deli turkey(39F). C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed pink substances inside ice machine in direct contact with ice. COS: Ice was removed and machine was cleaned and sanitized with inspector was onsite. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;.

Observed hand sink near bakery area without paper towels. COS: Paper towels were restocked and PIC was advised ALL hand sinks shall have soap and paper towels at all times. C/A:511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf.

Observed mixed green salad and potato salad stored in reach in cooler with plastic wrap on tight. COS: Plastic wrap was removed to complete proper cooling method. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed employee personal items stored throughout main kitchen. COS: Personal items were moved to employee break area. Advised PIC any items brought from home is considered a personal item and shall be kept away from for for sale. C/A: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Person in charge could not provide documentation or verbally explain employee health reporting policies within the facility.

Observed unclean dishes, sanitizer rags, and plastic food wrap boxes stored in fruit/vegetable prep sink COS - items removed and PIC sanitized sink.

Observed no test strips available to measure minimum required sanitizer for sanitizer in 3-compartmetn sink or for dish machine.

Observed permit for facility not posted during inspection.

Observed most recent inspection score not posted within the facility.

Observed: Deli turkey(46F), Deli ham(43F), Deli roast beef(45), Butter(45F), yogurt(37F) and cooked chicken(37F) stored at prep top cooler ambient(36F) not holding a TCS food temp of 41F or below C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: All items were discarded by PIC. Advised to keep lids closed on perp top.

Observed employee preparing ready to eat vegetables without wearing gloves. C/A: 511-6-1.04(4)(a)1,2,3,4(i) - Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving. (a) Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf COS: Ready to eat vegetables were discarded, employee was educated on proper gloves use and hand washing, he complied and washed hands and put on gloves before returning to prep ready to eat foods.

Observed employee personal items stored throughout main kitchen. C/A: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Advised PIC personal items shall be stored away from food for sale and equipment used to prepare TCS and ready to eat food items.