El Santo Gallo Taqueria

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent inspection report for the restaurant not posted for public view. Corrective action - PIC advised to post the most recent copies of all inspection reports for the establishment. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Insects, rodents, and animals not present — Inspector Note: Observed live flies in the kitchen area due to large bar window and front doors being held open. Fans are present in the dining room area, but are not providing an effective means to prevent the entrance of flying insects. Corrective action - PIC advised to relocate or add fans to near the open doors and windows to prevent insect entrance. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink substance with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to have ice machine cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cooling time and temperature — Inspector Note: Observed cooked pork, cooked chicken, and cooked beef stored in reach-in cooler in front food service area labeled with a date and time indicating that they were prepared the previous day (5/5/2026) at 6:00 pm, but all had internal temperatures above 41*F. PIC indicated that large metal pans of cooked foods, covered with vented plastic wrap, are stored in reach-in cooler to cool overnight. PIC will use smaller, shallower pans for cooling going forward. Corrected on site - food items discarded. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P