POLLO TROPICAL 43

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in lower flip top boy front counter flan (47-50F - Cold Holding) per operator item held out of temperature less than 2 hours. Item was delivered at 9:30 and placed in holding unit not portion or prepared today. Operator placed items in ice. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Take out area. Operator provided. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on storage shelf. Operator removed and stored correctly. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table at expo area - cooked onions (127F - Hot Holding); cooked peppers (126F - Cold Holding) as per operator items held out of temperature for approximately 30 minutes. Operator discarded items at will.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed female employee with long hair not effectively restraints. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs and stored properly Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed boxes with unwashed tomatoes stored over containers with cut lettuce in walk in cooler. Operator relocate tomatoes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - container of seasoned raw whole chickens 49F (Cold Holding); raw skirt steaks (49F - Cold Holding) as per operator items held out of temperature for approximately 2 hours. Operator placed items in walk in freezer for quick chill. Both items at 43F (Cold Holding) after 37 minutes in freezer. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan. Emailed form to operator.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint. Employee put cap on. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at main grill. Operator stored correctly. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed to go container to pack fried yuca, then touched pants and continued to finish packaging food using same gloves, after manager instructed, employee discarded gloves , washed hands and put in new pair of gloves Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Entrance of cook line, manager revised proper settings of hot water, hot water temperature 100 F Corrected On-Site

Basic - Food stored on floor. Two boxes of food stored on floor inside walk in freezer, employee moved to shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees- - front of rear prep table -next to ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under 3 compartment steam table, soiled surface

Basic - Reach-in cooler shelves with rust that has pitted the surface. Two compartment cooler in rear kitchen. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Two shelves- reach in cooler- substantial build up of rust.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main kitchen at kettle- observed no paper towels at hand washing sink. Operator provided paper towels. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Walk in cooler-diced chicken (112F - Hot Holding); vegan chili (109F - Hot Holding); operator stated vegan chili has been hot holding for 30 minutes. Operator reheated vegan chili and discarded chicken.

Basic - Floor area(s) covered with standing water. Main kitchen prep area near office- observed standing water on the floor.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen drive thru window- observed employee cellphone on prep table. Employee removed cellphone. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting inside mop bucket. Operator stored mop inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed balsamic tomatoes 62°F on virtual station. 2) Observed Tomatoes 48°F metal container on service line.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark on balsamic tomatoes and diced tomatoes on service line. Per operator food items were placed on line less than 30 minutes. Operator was advised to time mark items.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed grilled chicken fillet (115-123°F - Hot Holding) in hot holding drawer on cookline. Operator reheated to 167°F. Corrected on site 2) Observed rice 127°F in hot holding unit in kitchen area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink next to ice machine used for dumping ice as evidenced of cubes of ice in sink.

Basic - Buildup of food debris/soil residue on equipment door handles. 1) Observed gasket on cooler drawer by cookline where lettuce is stored soiled. 2) Observed all drawer cooler gaskets soiled and reach in cooler by front counter gasket soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1)Observed employee beverage stored on bread rack by cook station. 2) Observed employee beverage stored on rack next to and above clean sanitized food container by exitOperator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table by drink machine. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed lettuce, balsamic tomatoes, beans mix with no time mark. Per operator, food items were placed in station at 10 am. Operator time mark products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chopped chicken 109°F on steamtable. Operator stir and turned up heat. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle touching white rice and pulled pork in steamtable. Operator removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Observed gasket soiled in reach in cooler on left of fryers. 2) Observed gaskets soiled in reach in cooler under front counter. Operator cleaned and sanitized. Corrected On-Site