El Gallo Mexican Cuisine

Year by year

Inspections

1. Dec 9, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     LABEL - WORKING CONTAINER - Not Corrected

     Spices is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     REFUSE - OUTSIDE RECEPTACLES - Not Corrected

     The covers for the outdoor waste receptacles are open.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Not serious Good Retail Practice Repeat

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer Members quaternary ammonia is not available. and chlorine test kit not available at the bar.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

2. Dec 5, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer contain food debris. It is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked rice 130F cooled improperly in non operating warmer in large pan more than 2 hours.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw chicken stored above raw beef in walk in cooler and beef stored above raw fish. Drawer cooler contain bottle of sour cream laying on top of lettuce.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Walk in cooler: Popas 11/28, Spicy salsa 11/14, Aqua Chile 11/20, Tomato sauce 10/11, Bingreta 11/15; True box cooler: orange juice 10/ 27 being cold held exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Food prep sink is used to store dirty dishes.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the Salsa preparation area of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in Salsa preparation area is obstructed by equipment and debris.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in salsa preparation table area.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying employee restroom.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Spices is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     REFUSE - OUTSIDE RECEPTACLES

     The covers for the outdoor waste receptacles are open.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Thermometer is not sanitized before use.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer Members quaternary ammonia is not available. and chlorine test kit not available at the bar.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Table top grill cooler: Pico de Gallo 48F, Sour Cream 46F, lettuce 46F; True Table top salsa cooler - salsa 48F, orange juice 50F, ambient air 55F.degees F. Small True beverage box cooler: milk 47F. Salsa table top cooler: salsa 49F, sauce 50F

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Degreaser in bottle is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

3. Jan 13, 2025 Pre-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of shelving, counter tops are soiled with dust. It is not clean

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Cutting boards, food preparation surfaces is soiled with light dust. It is not clean.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The wall in employee restroom has unprotected wood behind the door. It is not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The wall in employee restroom near base of the toilet has drywall that is severely torn, and is missing coving. It is in disrepair.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Boxes, papers, wood scraps, and tools stored in the food establishment is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114