EL GALLO BRAVO

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES ON TOP OF PREP TABLE; ONE CONTAINER WITH ABOUT 30 LBS OF COOKED BEEF AT 60.8F AND ABOUT 5 LBS OF COOKED FISH WITH VEGETABLES AT 78.9F. EMPLOYEE STATED THAT FOOD WAS COOKED YESTERDAY. INSTRUCTED POTENTIALLY HAZARDOUS FOOD MUST BE COLD AT 40F OR BELOW, HOT 140F OR HIGHER. FOOD ITEMS DISCARDED. V=$250. CRITICAL CITATION ISSUED, 7-38-005(A).

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSEVED POOR HYGIENIC PRACTICES; FOOD HANDLER, HANDLING MONEY AND PREPARING POTENTIALLY HAZARDOUS FOODS, (PREPARING; TACOS, SANDWICHES AT TIME OF INSPECTION.) HOWEVER NOT WASHING HER HANDS AFTER EACH ACTIVITY. WHEN TOLD TO WASHED HANDS, WASHED THEM INSIDE THE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION, INSIDE THE EXPOSED HAND WASHING SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS IN A UTENSIL-WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO DATE/LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES AT REAR DISH WASHING AREA TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SEAL RAW/BARE WOOD SHELVES AT REAR DINING AREA, SHELVES MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXCESSIVE FOOD DEBRIS AND GREASE ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, STORAGE SHELVES, SLICER, CHEST FREEZER, MICROWAVE OVENS AND MOP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT DISH WASHING AREA AND KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOOD BUILD-UP ON WALLS BEHIND EQUIPMENT AT KITCHEN AND REAR DISH WASHING AREA, INSTRUCTED TO CLEAN/SANITIZE. ALSO MUST REPAIR NORTH WALL INSIDE THE WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPLACE BROKEN COLD WATER HANDLE FOR EXPOSED SINK AND REPAIR BOTH LEAKING FAUCET AT THE 3PART SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AT REAR DISH WASHING AREA AND STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SENITIZER.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE 2 DOOR REACH-IN COOLER:COOKED BEEF TONGUE AT TEMP OF 70.5F TO 73.4F; COOKED PORK AT TEMP OF 55.9F; WHOLE PRE-COOKED HAM AT TEMP OF 49.F; RAW DICED MEAT AT TEMP OF 50.F(FOUL ODOR); COOKED PEPPERS WITH CHEESE AND EGGS AT TEMP OF 56.F;FRESH FISH AT TEMP OF 57.5; PORK AT TEMP OF 66.F FRESH CHEESE AT TEMP OF 57.9F.ALSO FOUND(PASTOR ( PORK MEAT WITH ONIONS AND PINEAPPLE) STORED AT SPIT UNIT,WHICH UNIT WAS TURNED OFF.OWNER STATED THAT PASTOR WAS LEFT AT SPIT UNIT ALL NIGHT.INTERMITTENT COOKING IS NOT ALLOWED.ONCE THE MEAT ROLL IS PLACED ON THE BROILER SPIT, COOKING MUST BE CONTINUOUS WITH THE OUTSIDE LAYER SLICED OFF WHEN IS COMPLETE.FOOD DISCARDED AND DENATURED.POUND 100,VALUE 202.48.CRITICAL VIOLATION:7-38-005 HOOOO77784-17 ***OWNER TURNED THE COOLER ON AND BY THE TIME I LEFT THE PREMISES COOLER MAINTAIN TEMP OF 37.6

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY SANITATION CERTIFICATE POSTED ON PREMISES NOR CERTIFIED FOOD HANDLER ON PREMISES.INSTRUCTED TO ENROLL TO SANITATION CLASS .SERIOUS VIOLATION:7-38-012(A) HOOOO77784-17

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RESEAL SPLASH GUARD AT EXPOSED HAND SINK. FIX THE DOOR OF COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE UNTHREAD FAUCET AT 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE WORKING THERMOMETER FOR ALL COOLERS AND FREEZER.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED SOME FRUIT AND HOUSE FLIES IN KITCHEN AND DINING AREA. MUST CLEAN/SANITIZE AREAS. ENCOURAGED TO CALL PEST CONTROL FOR SERVICE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOKING EQUIPMENT, COOLERS, FREEZER, MICROWAVE OVEN AND SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.