El Gordo Y La Flaca Degrades its Sanitary Rating

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed raw animal food stored over ready-to-eat food.

Observed cutting board grooved/pitted and no longer cleanable.FRONT

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.REACH IN FREEZER

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soiled reach-in cooler gaskets.FRONT

Critical - Observed interior of microwave soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.ALL SHELFS IN THE KITCHEN AREA

Observed utensils stored in crevices between equipment.

Observed single-service items stored on floor.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Covered waste receptacle not provided in women's bathroom.

Observed food debris accumulated on kitchen floor.

Lights missing the proper shield, sleeve coatings or covers.FRONT LINE AND KITCHEN AREA

Critical - Observed toxic item stored by food.

Wet mop not hung to dry.

Critical - Manager lacking proof of Food Manager Certification.AT TIME OF INSPECTION

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. AT TIME OF INSPECTION

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. reach in freezer .

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. reachin freezer .

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Observed interior of microwave soiled.

Critical - Handwashing cleanser lacking at handwashing lavatory. bar area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold cuts in reach in units.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. two ach in units out of 5 units in the restaurant . technitian was called immediately during this inspection .

Critical - No conspicuously located thermometer in holding unit. reach in units.

Critical - Observed uncovered food in holding unit/dry storage area. reach in freezer. assorted meats. uncovered.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Observed interior of microwave soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.

Observed clean equipment stored on floor. kitchen . Trays stored on the floor .

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw meats in reach in units. bar area.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in unit at the bar area.

Critical - No conspicuously located thermometer in holding unit. all reach in units. hot boxes.

Critical - Observed uncovered food in holding unit/dry storage area. reach in units.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed employee with no hair restraint.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Handwash sink not accessible for employee use at all times. kitchen .

Critical - Observed handwash sink used for purposes other than handwashing. washing dishes.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. back door kept opened.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro