Gallaghers Irish Pub Inc.

Shenanigans
1604 4th St, Eureka
Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured raw scallops 53F and raw prawns 54F in ice bath adjacent to deep fryers. Observed ice had melted and was no longer in direct contact with the food containers. Instructed employees to replenish ice; 6 scallops and 7 prawns were discarded. Maintain ice baths to keep cold potentially hazardous foods (PHF) at or below 41F at all times, this major violation was corrected.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

28. Food separated and protected.

Conditions Observed: Observed raw chicken stored over raw corned beef, observed raw ground beef patties stored over raw corned beef and raw fish stored over cooked potatoes in the walk-in refrigerator. Store raw potentially hazardous foods under ready-to-eat foods, based on final internal cooking temperatures, to prevent cross-contamination. Employees reorganized walk-in during the inspection, thank you.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

31. Food storage; food storage containers identified.

Conditions Observed: Observed buckets and plastic containers of food stored on the floor in walk-in refrigerator. Store foods at least 6 inches above the floor to prevent contamination.

ROACHY SAYS:

“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”

40. Wiping cloths: properly used and stored.

Conditions Observed: Observed wet wiping cloths throughout the facility, lacking sanitizer solution. You may use a wet wiping cloth once and then launder it, or use it multiple times if held in an approved sanitizer solution.

ROACHY SAYS:

“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”

Routine Inspection

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Gallaghers Irish Pub Inc.!!”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Gallaghers Irish Pub Inc.!!”

Routine Inspection

ROACHY SAYS:

“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Gallaghers Irish Pub Inc.!!”

Routine Inspection
02. Food safety certification, food handler card compliance

Conditions Observed: Facility is lacking a Food Safety Manager (FSM). Obtain FSM certificate and submit a copy to this office for verification by 3/29/20 to avoid a reinspection.

ROACHY SAYS:

“Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an owner or employee who has passed an aproved food safety certification examination. Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113947.1-113947.5, 113948)”

28. Food separated and protected.

Conditions Observed: Observed raw eggs stored over Canadian bacon, salami, and cooked pork sausage in walk-in refrigerator. Store raw potentially hazardous foods under ready-to-eat foods, based on final internal cooking temperatures to prevent cross-contamination. Operator reorganized refrigerator food storage order, this minor violation was corrected.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

Reinspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Gallaghers Irish Pub Inc.!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured pre-cooked chicken 44F & 43.5F, pizza sauce 47F and pesto sauce 51F with probe thermometer in pizza prep table, top and bottom portions. The pesto sauce was discarded. Adjust/repair/replace pizza prep table to hold cold potentially hazardous foods at or below 41F at all times. Observed chopped cherry tomatoes, grated parmesan cheese, raspberry vinaigrette and balsamic vinaigrette held out of temperature control. These are all potentially hazardous food items that must be held at or below 41F at all times. Cherry tomatoes and vinaigrettes were discarded, thank you. Measured all items in salad prep table >50F with probe thermometer. All potentially hazardous foods held in this refrigerator were discarded. A sign stating: Do not use, was posted on the unit. Adjust/repair/replace this unit to hold cold potentially hazardous foods at or below 41F at all times. Measured blue cheese crumbles 50F; crushed garlic 49.5F and pesto sauce 48.5F with probe thermometer in walk-in refrigerator. Adjust/repair/replace this unit to hold cold potentially hazardous foods at or below 41F at all times. Please submit service invoice to this office for review and verification. A reinspection will be conducted on or after 9/23/19.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

28. Food separated and protected.

Conditions Observed: Observed uncovered food containers on prep table (sundried tomatoes, bread sticks, etc.). Cover all stored foods to prevent contamination. Observed raw eggs stored over ready-to-eat foods in walk-in refrigerator. Store raw potentially hazardous foods under ready-to-eat foods to prevent cross-contamination.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed single use plastic cups used to portion grated parmesan cheese. Obtain approved utensils, with handles, and store with handles facing up out of contact with food to prevent cross-contamination.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

44. Premises; personal/cleaning items; vermin-proofing.

Conditions Observed: Observed door propped open during the inspection. The facility is to remain vermin proof at all times. Keep door closed or install a screen to prevent entrance or harborage of animals, birds, or vermin, including but not limited to insects and rodents.

ROACHY SAYS:

“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”

CP - Change of Ownership

ROACHY SAYS:

“Huzzah! This establishment has successfully impressed the government! Kudos, Gallaghers Irish Pub Inc.!!”

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