Restaurante El Gallo D'

*18 Use toxics according to additional condition

chlorine (bleach) more than 200 ppm, should be 100 ppm

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

dented cans

*34 Pest control-routine inspections for

observed fruit flies

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

use utensils with handle up

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*45 Premises shall be maintained in good repair

floor tiles broken,

*19 One Inch Air Gap

provide one inch air gap

*43 Light bulbs, light shields provided

light shield missing

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw food stored above rte food

*46 Covered waste receptacle for women's restroom

provide

*02 Cold Hold (41øF/45øF or below)

cooked beef 52, raw chicken 53.6 degrees f

*46 Covered waste receptacle for women's restroom

provide in restroom

*43 Light bulbs, light shields provided

provide light shields

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*21 RFSM - Not On Site

manager not on site

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*45 Premises shall be maintained in good repair

cover all holes, edges, repair faucet on hand sink

*47 Health permit posted

duplicate health permit

*18 Restricted use pesticides

*34 Pest Control

*29 Sanitizing solutions, testing devices

*32 Maintain in Good Repair

*18 Licensed pest control applicator only

Provide a licensed pest control company

*20 Grease Trap Tickets

Provide grease trap trip tickets

*14 Hands wash procedures-without soap

Associate washed hands without soap.

*37 Storing the food at least 15 cm (6 inches) above the floor

Onions in a sack sitting on the floor by the hand wash sink. ( all food must be up off the floor six inches. )

*31 Handwashing lavatory - accessible

Hand wash sink blocked with equipment and cups.

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers for all coolers and freezer unit

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide a vomiting operating procedure for associates to use for clean up a spill.

*21 RFSM - Not On Site

Registered food service manager must be on site during the operation.

*45 Cleaning floors, dustless methods

clean the floors and drains

*36 Cloths in-use for wiping between uses stored

wiping clothes must be in sanitizer when not in use.

*42 Dirty nonfood contact surfaces

clean exterior of all equipment , legs etc. ( heavily soiled and greasy. )

*32 Maintain in Good Repair

the faucet handles must function as intended . ( hot and cold water handles and shut off valves not working)

*39 Keep utensils handles upright or protected

Scoops must have handles when used to serve portions of food.

*22 Handlers-Certificate Not On Site

missing food handler cards

*10 Chlorine sanitizer concentration, minimum temp.

missing sanitizer bucket 100 ppm prepared 3 compartment sink with 50 ppm of chlorine

*20 Grease Trap Tickets

need current grease trap ticket

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*34 Pest control-routine inspections for

need current pest control ticket

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit