EL GALLITO
Elohina Gutierrez


Address: 639 Main Street, Poughkeepsie, NY 12601

EL GALLITO (Health Operation# 506975) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 19, 2018.

Business Overview

NYS Health Operation ID 506975
Operation Name EL GALLITO
Food Service Description Food Service Establishment - Restaurant
Facility Address 639 Main Street
Poughkeepsie
NY 12601
Municipality POUGHKEEPSIE
County DUTCHESS
Permitted Operator Name ELOHINA GUTIERREZ
Permit Expiration Date 09/30/2019
Local Health Department Dutchess County
NYSDOH Gazetteer 130200

Inspection Results

Date: 2018-11-19 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Date: 2018-09-26 Type: Inspection Violations: 0 critical, 4 noncritical
Item 12A: Hot, cold running water not provided, pressure inadequate
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 8F: Improper thawing procedures used
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Comments: Operator is Serve Safe Certified. Facility is clean and appropriate. Sanitizer buckets with wiping rags and dilute bleach unprompted at front counter and kitchen prep. Discussed sick food workers, hand contact, sanitizer use and recipe, norovirus, and rapid cooling where once cooked food has cooled to 120 degrees air cooling is not allowed therefore air cooling food observed at 119 degrees (or less) is a red violation and can result in discard of that food. Upright glass door reach in cooler with raw chicken at 43 degrees. Please also provide working light within dry goods closed (where it appears it only needs a "pull chain) and consider the less than stable shelves for canned and dry goods for repair/replacement.
Date: 2018-02-22 Type: Inspection Violations: 0 critical, 5 noncritical
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 8F: Improper thawing procedures used
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Half & half in single door Coke cooler 39degF, guacamole in hallway fridge 35degF, milk in 2-door Daisani cooler 41degF. Observed sanitizer bucket with 200ppm residual chlorine.
Date: 2018-01-29 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Red violation from previous inspection corrected. Observed single half chicken in convection oven oven at 153degF.
Date: 2017-12-22 Type: Inspection Violations: 1 critical, 2 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 14C: Pesticide application not supervised by a certified applicator
Comments: Cooked chicken in rotisserie oven 143degF, cooked shredded chicken in single door Coke cooler 39degF, sliced papaya in fridge in hallway 36degF, queso in 2-door Daisani cooler 40degF, beans in steam table 146degF.
Date: 2017-09-08 Type: Inspection Violations: 0 critical, 3 noncritical
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 14A: Insects, rodents present
Comments: Cooked fish in steam table 143degF, cooked whole chicken in rotisserie 145degF, jalapeno pepper in ice cream cooler 43degF, cut bell pepper in single door beverage cooler 42degF, pico de gallo in 2-door beverage cooler 43degF.
Date: 2017-04-26 Type: Re-Inspection Violations: 1 critical, 0 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Comments: Beef and vegetables in steam table 146degF.
Date: 2017-03-09 Type: Inspection Violations: 1 critical, 3 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 14A: Insects, rodents present
Comments: Salsa in large beverage cooler 42degF, roast chicken in warming box 153degF, cooked rice in steam table 179degF, cooked shredded chicken in single door beverage cooler 44degF. Observed probe thermometer and chlorine test strips present at time of inspection.
Date: 2016-12-15 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: All hot and cold temps up to code. No violations noted during inspection.
Date: 2016-09-07 Type: Inspection Violations: 0 critical, 6 noncritical
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 8B: In use food dispensing utensils improperly stored
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Roast chicken in arming oven 156degF, rice in steam table 141degF, raw beef in ice cream cooler (used for raw food storage only) 43degF, cooked plantains on stove 166degF.
Date: 2016-01-21 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All violations in the previous report have been addressed
Date: 2016-01-13 Type: Inspection Violations: 1 critical, 1 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2015-08-26 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All violations in the previous report have been addressed.
Date: 2015-08-18 Type: Inspection Violations: 1 critical, 2 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11D: Non food contact surfaces of equipment not clean
Date: 2015-04-14 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2015-04-08 Type: Inspection Violations: 4 critical, 0 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.

Office Location

Street Address 639 MAIN STREET
City POUGHKEEPSIE
State NY
Zip 12601

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Competitor

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).