EL GALLO NEGRO

GRADE A Apr 28, 2025 - Cycle Inspection / Re-inspection

Score: 4 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Design, construction, materials...

Mar 17, 2025 - Cycle Inspection / Initial Inspection

Score: 36 points

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment defic...

GRADE C Dec 4, 2024 - Cycle Inspection / Re-inspection

Score: 35 points

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. Establishment...

Jun 5, 2024 - Cycle Inspection / Initial Inspection

Score: 39 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Hot TCS fo...

Jan 9, 2023 - Cycle Inspection / Compliance Inspection

Score: 12 points

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. Food contact surface not properly washed, rinsed and sanitized after each use and following any act...

GRADE C Dec 29, 2022 - Cycle Inspection / Re-inspection

Score: 36 points

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures Food contact surface not properly washed, rinsed and sanitized after each use and ...

Jun 8, 2022 - Cycle Inspection / Initial Inspection

Score: 0 points

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin...