EL GALLO BRAVO.

FOUND OUTSIDE DUMPSTER LID WIDE OPEN,OVERFLOWING WITH GARBAGE. INSTRUCTED MANAGER THAT DUMPSTER LID HAS TO BE CLOSED ALL THE TIME.CITATION ISSUED SERIOUS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOLERS TEMPERATURES MUST BE AT 40F OR BELOW AND FREEZER 0F OR BELOW.

Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE SOAP AND SANITARY HAND DRYING DEVICES AT BOTH HAND WASHING SINKS.

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. NOTED SOME COCKROACH ACTIVITY INSIDE A CHEST FREEZER. NO PEST CONTROL LOG BOOK AND BACK DOOR NO RODENT PROOFED, DOOR HAS GAP. MUST CLEAN-SANITIZE THRU-OUT PREMISES, REMOVE ROACHES. CONTRACT A LICENSED PEST CONTROL FOR SERVICE AND TO PROVIDE LOG BOOK AND SEAL BOTTOM AREA OF BACK DOOR.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST CLEAN OUTSIDE BACK YARD AREA AND PROVIDE GARBAGE CONTAINERS.

All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage. MUST PROVIDE INSIDE GARBAGE RECEPTACLES/CONTAINERS.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE OR ENROLLMENT LETTER. MUST ENROLL AND PROVIDE LETTER UPON REINSPECTION.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE RUSTY SHELVES INSIDE PREP REACH IN COOLER AND SEAL ALL RAW WOOD SHELVES, FRAMES AND TRIMMING THRU-OUT.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, SHELVES, COOKING EQUIPMENT, SINKS, MICROWAVE OVENS, COUNTERS, CLEAN THRU-OUT PREMISES.

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 PREMISES.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND REPAINT WALLS, SEAL OPENINGS ON WALLS AND CEILING AND CLEAN ALL CEILING AND WALLS ATTACHMENTS.