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EL GALLO GIRO, INC.

6531 W 63RD ST, CHICAGO, IL 60638 · Restaurant

Inspection summary

EL GALLO GIRO, INC. has been inspected 21 times by Chicago Department of Public Health since October 18, 2010. The most recent inspection, on August 18, 2026, recorded 2 infractions.

3 of 21 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on April 16, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 2 separate inspections, most recently on March 25, 2022. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 18, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on July 1, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 19, 2023. For example: APPROVED THAWING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

21 inspections

  1. Canvass

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4IN GAP ON SIDE OF REAR EXTERIOR DOOR. INSTRUCTED PERSON IN CHARGE TO REPAIR DOOR TO BE TIGHT FITTING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CERTIFIED MANAGER ON DUTY AT TIME OF INSPECTION WITHOUT PROOF OF ALLERGEN TRAINING. INSTRUCTED TO OBTAIN AND PROVIDE CERTIFICATE SHOWING ALLERGEN TRAINING.
  2. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE BUILD UP OF GREASE AND FOOD DEBRIS ON INTERIOR OF FRYER CABINET. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOOR IN REAR DRY STORAGE AREA WHERE HOT WATER IS LOCATED. INSTRUCTED PERSON IN CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CRACKS IN FLOOR TILE NEAR FRYER. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN FLOOR SMOOTH AND EASILY CLEANABLE.
  3. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND LITTER ON THE FLOOR BEHIND COLD HOLD UNITS IN THE FRONT DINING AREA AND IN THE REAR DRY STORAGE AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  4. Canvass

    2 infractions

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED CHICKEN AND MENUDO IMPOPERLY THAWING IN STANDING WATER. INSTRUCTED MANAGER TO PROPERLY THAW UNDER COLD RUNNING WATER, REFRIGERATION, OR PART OF COOKING PROCESS
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICEE ARTICLES TO PROTECT FROM CONTAMINATION.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS (EX, EGGS, STEAK) CAN BE ORDERED UNDER COOKED/COOKED TO ORDER WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED RAW OR UNDERCOOKED OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS AND ALSO A REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY VIOLATION 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 2 UPRIGHT COOLERS WITH FOOD STORAGE IN CUSTOMER DINING AREA WITH LOCKING MECHANISM TO PROTECT FROM POTENTIAL CONTAMINATION FROM UNAUTHRORIZED PERSONNEL. INSTD TO PROVIDE LOCKING MECHANISM OF REMOVE FROM CUSTOMER DINING AREA
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • IMPROPER CONTAINERS THAT ARE WORN, AND IN POOR REPAIR ARE BEING USED TO STORE FOOD (RE USING COUNTRY CROCK BUTTER CONTAINERS). INSTD TO PROVIDE PROPER FOOD GRADE CONTAINERS DESIGNED FOR MULTI USE THAT ARE DURABLE AND RESISTANT TO DISTORTION
  7. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL FOOD CONTAINERS MUST BE PROPERLY LABELED WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NO ALUMINUM ON SHELVES. INSTRUCTED TO CLEAN SHELF AND REMOVE ALUMINUM
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOOD MAY NOT BE STORED IN GROCERY BAGS. INSTRUCTED TO STORE IN FOOD GRADE BAGS ONLY CORRECT AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SIDE OF FRYER AND WHEELS OF FRYER WITH GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • HOT WATER AT 3 COMPARTMENT SINK WITH LOW PRESSURE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGH OUT FRONT PREP AND REAR PREP IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT PIPE UNDER 3-COMPARTMENT SINK. INSTD TO REPAIR AND MAINTAIN
  9. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE WITH REQUIRED SUPPLIES AS NOTED ON PROCEDURE (DISPOSABLE MASK, DISPOSABLE GLOVE, EFFECTIVE DISINFECTANT AGAINST NOROVIRUS, ETC.) AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS (COOKED PORK, COOKED RICE) NOT PROPERLY LABELED, DATED. REFRIGERATED, READY TO EAT TCS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MISSING CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER FOR RAW/UNDERCOOKED FOR ANIMAL DERIVED FOODS (EGGS AND CARNE ASADA COOKED TO ORDER). INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • IMPROPER CONTAINERS BEING USED TO STORE FOOD (RE USING COUNTRY CROCK BUTTER CONTAINERS). INSTD TO PROVIDE PROPER FOOD GRADE CONTAINERS, FOR MULTI USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALUMINUM FOIL ON STORAGE SHELVES. INSTD TO REMOVE SO AS SURFACES TO BE SMOOTH, AND EASILY CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS MISSING FOOD HANDLER TRAINING. INSTD TO OBTAIN AND MAINTAIN TRAINING VERIFICATION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MISSING ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN AND MAINTAIN FOR ALL CITY OF CHICAGO CERTIFIED MANAGERS.
  10. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR PREP AND FRONT PREP CUTTING BOARDS NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN THE FOOD CONTACT UTENSILS BEING STORED BETWEEN THE WALL AND PLASTIC BOARD BEHIND SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE REAR CEILING LIGHT SHIELD NOT CLEAN, INSTRUCTED TO CLEAN.
  11. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR OF CHEST FREEZER WITH EXCESSIVE ICE BUILD UP. REMOVE EXCESSIVE ICE. INTERIOR RUBBER GASKETS OF PREP COOLER DOORS IN POOR REPAIR, LOOSE AND TORN. INSTD TO REPAIR AND MAINTAIN. CUTTING BOARD AT FRONT PREP LINE WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE BOARDS AND MAINTAIN. CARDBOARD AND ALUMINUM LINING ON BOTTOM OF SHELVES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT PIPE UNDER REAR EXPOSED HANDSINK. INSTD TO REPAIR SAME.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED IN SANITIZING SOLUTION. INSTD TO STORE IN SANITIZING SOLUTION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STOCK ON FLOOR. INSTD TO ELEVATE 6 INCHES.
  12. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHIE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.
  13. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO SANITATION CERTIFICATES POSTED NOR A CERTIFIED MANAGER ON PREMISES WHEN POTENTIALY HAZADROUS FOODS ARE BEING PREPARED/SERVED(BEEF 167.7*F, RICE 153.4*F, ETC.) SERIOUS VIOLATION 7-38-012a. INSTRUCTED TO PROVIDE, GIVEN SCHOOL INFORMATION._
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GROCERY BAGS BEING USED FOR RICE STORAGE, INSTRUCTED MUST USE FOOD GRADE STORAGE BAGS(ZIP LOCK BAGS).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FAN GUARD COVERS NOT CLEAN IN THE FRONT SALSA COOLER, AND REAR 2 DOOR COOLER, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ONIONS, RICE STORED ON THE REAR STORAGE ROOM FLOOR, INSTRUCTED TO ELEVATE 6" OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A HOLE IN WALL BEHIND THE RICE STORAGE CONTAINEER, INSTRUCTED TO REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, GIVEN COPY OF IDPH'S FOOD HANDLERS INFORMATION NEED TO COMPLY.
  14. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SAND OR REPLACE AND MAINTAIN CUTTING BOARDS IN FRONT/REAR PREP WITH DEEP, DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, SHELVES ON PREP TABLES AND THE KNIFE RACK IN THE REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN LOWER VENT (SAME WALL AS THE KNIFE RACK)IN THE REAR PREP AREA AND THE LIGHT SHIELDS ON THE VENTILATION HOOD.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ICE SCOOP IN A SANITIZED UTENSIL OR IN ICE WITH HANDLES UP WHEN NOT IN USE.
  15. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND MICE ACTIVITY ON THE PREMISES, 15 AROUND THE HOT WATER TANK AND 10 BEHIND THE REACH IN COOLER IN THE REAR PREP AREA. INSTRUCTED TO REMOVE DROPPINGS, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFICATE POSTED NOR A CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, PORK, CHICKEN, RICE, ETC.) INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SAND OR REPLACE AND MAINTAIN CUTTING BOARDS IN FRONT/REAR PREP WITH DEEP, DARK GROOVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, SHELVES ON PREP TABLES AND THE KNIFE RACK IN THE REAR PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN LOWER VENT (SAME WALL AS THE KNIFE RACK)IN THE REAR PREP AREA AND THE LIGHT SHIELDS ON THE VENTILATION HOOD.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ICE SCOOP IN A SANITIZED UTENSIL OR IN ICE WITH HANDLES UP WHEN NOT IN USE.
  16. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR BOTTOM OF FRYERS NOT CLEAN. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INTERIOR OF HOOD INCLUDING LIGHTSHIELDS NOT CLEAN. CLEAN SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOOD DISPENSING UTENSILS IMPROPERLY STORED IN DRY FOOD STORAGE CONTAINERS. INSTD TO STORE PROPERLY.
  17. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEED AT FRONT AND REAR PREP AREA. MUST CORRECT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING THROUGHOUT TO REMOVEN FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. THE MOP SINK INNEED OF BOTH HOT AND COLD RUNNING WATER. MUST INSTALL AND MAINTAIN AT ALL TIMES.
  18. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS AT INTERIOR OF HOOD NOT CLEAN. CLEAN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK SLOW DRAINING. REPAIR SAME.
  19. License Re-Inspection

    0 infractions

  20. Canvass

    6 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • NO UTILITY SINK ON SITE. PROVIDE SAME WITH BACKFLOW DEVICE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORN CUTTING BOARDS. PAINT RUSTY SURFACE ON BOTTOM OF PREP TABLE WITH NON-TOXIC PAINT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE FRONT MISSING/CRACKED FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLBASE COVING MISSING IN VARIOUS AREAS. PROVIDE SAME. INTERIOR OF HOOD NEEDS DETAILED CLEANING. REPLACE WORN THRESHOLDS ON FRONT AND REAR DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELDS AND ENDCAPS MISSING IN REAR. PROVIDE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FRONT EXPOSED HANDSINK WITH LOW PRESSURE. REAR EXPOSED HANDSINK SLOW DRAINING. REPAIR SAME. FRONT HANDSINK LOOSE FROM WALL. REPAIR SAME.
  21. License

    0 infractions

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