POLLO TROPICAL 236

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cube on hand sink located by the window. Operator cleaned it. Corrected On-Site

Basic - Floor area(s) covered with standing water. Underneath the desk.

Basic - Ice buildup in walk-in freezer floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (53/47F - Cooling); inside walk in cooler from the day before as per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (53/47F - Cooling); inside walk in cooler from the day before as per operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Quesadilla and Cuban Sandwiches. Provided the form to operator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand sink by the window, operator replaced paper towel during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By first driveway window and in front of the ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry stored shelves soiled.

Basic - Old labels stuck to food containers after cleaning. Observed old label on clean plastic container located on shelves next to three compartment sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (120°F - Hot Holding) inside steam table for less than 4 hours, operator reheated at 165°F. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee name Channel with 3 months of being hired.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food, operator placed hair restraint during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old label on clean metal container located on kitchen shelves, operator removed it. 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 cooked chicken (122 - Hot Holding) above the grill, also hot holding drawer chicken breast (119 - Hot Holding), for less than 4 hours as per operator. Operator increased equipment temperature. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed yellow container inside hand wash sink located next to walk in cooler, operator removed it. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above three compartment sink.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wet wiping towel inside quaternary sanitation solutions at 0 ppm. Operator properly set up the sanitizer bucket, recheck 200 ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2021-11-01: Exterior door has a gap at the threshold that opens to the outside. Time Extended