SU TAQUERIA EL GALLO BRAVO

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD(ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED PINK AND GREEN SLIMY, DISCOLORATIONS ON THE INTERIOR FOOD CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO REMOVE DISCOLORATION FROM THE INTERIOR CONTACT SURFACES. MUST DETAIL CLEAN AND SANITIZE. MANAGEMENT VOLUNTARILY DISCARDED THE REMAINING ICE IN THE MACHINE. SERIOUS VIOLATION 7-38-005A.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE CAN OPENER AND HOLSTER SOILED WITH FOOD DEBRIS. MUST DETAIL CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD SPLATTER ON THE CEILING IN THE REAR PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED CUPS AND PLATES USED TO DISPENSE READY TO EAT FOODS (I.E. PRE-COOKED STEAK & RICE). INSTRUCTED TO USE A HANDLED SCOOP AND TO STORE THE SCOOP IN A SEPERATRE CONTAINER OR IN THE FOOD WITH THE HANDLE UP TO AVOID CROSS HAND CONTACT WITH READY TO EAT FOOD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE ICE MACHINE HAS A STAINED INTERIOR LIP, SANITIZE THE ICE MACHINE. THE SPACE UNDER THE SINK AREA IS DIRTY, CLEAN AREA IN DETAIL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE CEILING ABOVE THE FRONT PREP AREA IS GREASY AND DUSTY, CLEAN THE CEILING

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THE WEST PREP COOLER HAS A BROKEN THERMOMETER, REPLACE WITH A WORKING, EASY TO READ THERMOMETER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: THE COOK PREPARING THE FOOD HAS NO HAIR RESTRAINT, THE COOK MUST WEAR A HAIR RESTRAINT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE ICE MACHINE HAS A STAINED INTERIOR LIP, SANITIZE THE ICE MACHINE. THE SPACE UNDER THE SINK AREA IS DIRTY, CLEAN AREA IN DETAIL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE CEILING ABOVE THE FRONT PREP AREA IS GREASY AND DUSTY, CLEAN THE CEILING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THE WEST PREP COOLER HAS A BROKEN THERMOMETER, REPLACE WITH A WORKING, EASY TO READ THERMOMETER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: THE COOK PREPARING THE FOOD HAS NO HAIR RESTRAINT, THE COOK MUST WEAR A HAIR RESTRAINT.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE COOKED ITEMS INSIDE PREP COOLERS IN KITCHEN PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING THERMOMETERS INSIDE PREP COOLERS IN KITCHEN AREA. MUST PROVIDE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZINH SOLUTION WHEN NOT IN USE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL PUDDING CUPS LOCATED IN THE COLD HOLDING UNIT IN THE FRONT OF THE STORE. MUST PROPERLY STORE ALL MEATS IN THE FREEZER IN FOOD GRADE BAGS AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE GASKET AT 2DR FREEZER IN THE REAR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE INTERIOR BOTTOM SHELF AT 2DR FREEZER TO REMOVE FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE BROKEN WALL TILES UNDER THE HANDSINK IN THE RESTROOM.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. OBSERVED FOODS IN THE WALK-IN COOLER WITHOUT A LABEL OR DATE. INSTRUCTED MANAGEMENT TO LABEL AND DATE ALL FOODS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED FOODS IN THE WALK-IN COOLER WITHOUT A LABEL OR DATE. INSTRUCTED MANAGEMENT TO LABEL AND DATE ALL FOODS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ALL PERSONAL ITEMS FROM PREP AND SELLING AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.ALL FOOD CONTAINER NEEDS TO HAVE LABLES AND DATES. IN REACH IN COOLER WALK IN AND PREP COOLER,

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE UTENSILS WITH HANDLE TO STORE WITH FOOD.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMMOVE ALL PERSONAL ITEMS FROM PREP AND SELLING AREA.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS,IN THE THREE COMPARTMENT SINK WITHOUT SANITIZE .THREE COMPARTMENT SINK SET UP BY THE MANAGER/OWNER.WASH, RINSE AND SANITIZE,100 PPM. CRITICAL VIOLATION:7-38-030 H000062662-15

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD NOT PROTECTED DURING SERVING.OBSERVED COOKED FOOD IN A BOWL(PEPPER AND ONIONS) STORED UNCOVERED ON TOP FRONT COUNTER FOR CUSTOMERS TO SERVE THEMSELVES.INSTRUCTED MANAGER TO KEEP FOOD PROTECTED(COVERED).FOOD DISCARDED BY THE MANAGER/OWNER.SERIOUS VIOLATION:7-38-005(a) HOOOO62662-15

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.OBSERVED COOKED FOOD AND DRY FOOD WITH FOAM OR OTHER CUPS IN IT.MANGEMENT IS REQUIRED TO PROVIDE UTENSILS WITH HANDLE TO PICK-UP FOOD FROM CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.COLD WATER HANDLE IN EXPOSED HAND SINK IN POOR REPAIR,HANDLE BROKEN.INSTRUCTED TO REPAIR.HOT WATER TEMP 110F ABLE TO WASH HANDS.