POLLO TIPICO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs stored over cut onions. The eggs were moved. Corrected On-Site

Basic - Accumulation of soil in the interior of the ice machine/bin.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. On the front line. The solution was removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the bucket of beans, a plate was stored inside and being used to dispense the food. The plate was removed Corrected On-Site

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. In walk in freezer, all foods maintained in the range of 30-34F. The food is still soft. No items were prepped or portioned today

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator Changed utensils water in cook line during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable in cook line. Operator changed cutting board. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Bag of onions on floor inside walk in cooler. Operator elevated Corrected On-Site

Basic - Interior microwave has accumulation of black substance/grease/food debris in kitchen. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Yuca inside walk in cooler not covered. Operator covered Corrected On-Site

Basic - Time/temperature control for safety food not maintained frozen solid in Walk in freezer. Foods not frozen solid. Raw fish ; (38F); raw pork (42F); cooked beans (41F)).

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Nonfood-grade large containers used for food storage - direct contact with raw meats inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler ; raw chicken (46F - Cold Holding); raw beef (47F - Cold Holding); held under 4 hours ago inside unit. Operator move to walk in freezer to quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm chlorine by front counter. Operator remade to 100ppm chlorine. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable in kitchen.

Basic - Gaskets torn or in disrepair in cook line opposite stove. Repeat Violation

Basic - Insect control device installed over food preparation area in kitchen above hand washing sink next to ware washing area. Equipment not plugged in , establishment awaiting pest control company to relocate equipment.

Basic - Interior of microwave soiled in kitchen. Operator cleaned during inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in low boy reach in cooler in kitchen.

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn or in disrepair in cook line opposite stove. Warning - From follow-up inspection 2022-09-01: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-09-01: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-09-01: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 #10 can tomatoes on prep table shelf by kitchen hand sink dented w/ creases.

High Priority - Dishwasher handled soiled dishes or utensils and then picked up plated food, served food, or handled clean dishes without washing hands and putting on gloves. Dishwasher observed carrying glasses to front line with bare fingers inside rim of glasses. Advised manager of correct procedures for handling clean dish ware and glassware.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Flats of eggs above bagged yuck in fliptop lower cooler. Manager inverted for proper separation. 2) In lowboy cooler container of raw pork over container of raw fish. Manager inverted for proper storage. 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. Items in front hot line without proper time marks. Per manager all items replaced at 2pm for 4 hour time block. Time marks corrected. 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 back kitchen steam well stewed beef (128F - Hot Holding); boiled yuca (128F - Hot Holding). Per manager items in line approximately 2 hrs. Items moved back to stove and reheated for proper hot holding. Stewed beef (178F - Reheated); yuca (175F - Reheated) Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 1 of 4 kitchen thermometers out of calibration by 10 degrees F. Calibrated to proper temperature in ice water. Corrected On-Site

Basic - Food stored on floor. 1) Bag of rice by end of cook line. 2) Bucket of plaintains in walk in cooler. Manager moved items off of floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of salt, sugar, and flour not labeled. Manager labeled containers. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, after several cycles, @ 0 ppm chlorine. Warning - From follow-up inspection 2021-11-20: Observed at callback inspection same. Ecolab unable to service in time for callback inspection. Triple sink opposite machine being used for sanitation. Sanitizer level 100ppm chlorine. Time Extended Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler container cooked pinto beans (61-86°F - Cooling). Per chef beans prepared night before. Chef discarded beans. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. Containers of raw meats over container of raw vegetables in walk in cooler. Manager moved vegetables to higher shelf to properly store. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler container cooked pinto beans (61-86°F - Cooling). Per chef beans prepared night before.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by service line. Manager added paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked meats in walk in freezer with no date labels. Per chef, items made 2 days ago. Reviewed labeling procedures.

Basic - Bowl or other container with no handle used to dispense food. Pot with no handle in container of rice. Manager removed pot. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed dishwasher and cook without hair restraints.

Basic - Food stored on floor. Large containers of raw pork and chicken in walk-in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by walk in cooler soiled with food debris. Managerhad microwave cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy reach in cooler gaskets opposite cook line soiled with food debris.

Basic - Stored food not covered. Observed containers of cooked meats in walk in freezer with no covering.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine at 3 compartment sink at 0ppm. Manager had sink remade to proper 100ppm chlorine. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at front service line shows red under charged.