EL POLLO COLORAO

Basic - Bowl or other container with no handle used to dispense food. To go container used as a scoop in sugar. Person in charge removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from rack. Person in charge removed tongs. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Cheese 45F, pork 48F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Cheese 45F, pork 48F; ( - Cold Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose outside.

Basic - Food stored on floor. Case of pork on floor in prep area. Person in charge picked up. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water in cooler on cookline. Person in charge removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water on bottom of reach in cooler on cookline.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch his phone with gloves on, put phone in pocket and begin to work again without changing gloves and washing hands. Addressed immediately and person washed his hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer; Pork 78F, chicken 127F; ( - Hot Holding). Both reheated to 165F. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on reach in cooler are torn on right door.

Basic - In-use tongs stored on equipment between uses. Tongs hanging from clean dish cart. Person in charge removed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in water in mop bucket.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over homemade sauce. Person in charge moved chicken to store correctly. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has 5 employees and no food manager.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler dated 1.8 instead of 2.8. Person in charge corrected. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In sugar; plastic to go bowl used as a scoop. Person in charge removed. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand washing sink. Person in charge replaced soap. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Rag under cutting board. Person in charge removed rag. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula in between dish sink and wall. Person in charge removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt not labeled.