POLLO TROPICAL #46

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ware washing area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed box with frozen chicken thawing at ambient temperature. Operator placed frozen chicken inside walk in cooler for proper thawing. 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 vegetables (113F - Hot Holding), as per manager less than two hours. Manager discarded. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of prep table across cook line by ovens. Manager stored properly. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboards soiled by dry storage under cooking oil containers.

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand sink by cook line across beans cook station.

Basic - Floor area(s) covered with standing water. Observed at washing area. Employee dried water. Corrected On-Site

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 inside tomatoes container with handle in contact with product. Operator placed the handle upwards. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100ppm) on service cart. Operator discarded solution, new solution retest Sanitizer Bucket (Quaternary 200ppm) 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 vegetables (118F - Hot Holding) at hot holding units at dry storage area. As per manager less than 1 hour. Manager took to reheat. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Near ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above cook line and ware washing area.

Basic - Insect control device installed over food preparation area. Observed insect control device over preparation sink area.

Basic - Working containers of food removed from original container not identified by common name. Observed Salt container not labeled at preparation area kitchen area. Manager labeled. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. splitter added no vacuum breaker.

Basic - No container installed for catching grease from hood drip tray. Observed one drip containers missing on hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled.

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled under shelves at walk in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were cold holding inside the reach in cooler more than four hours temperatures is between 55°f - 52°F. It is not kept food cold properly. Raw chicken breast (52F - Cold Holding); raw churrasco (55F - Cold Holding). See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were cold holding inside the reach in cooler is between 55°f - 52°F. It is not kept food cold properly. Raw chicken breast (52F - Cold Holding); raw churrasco (55F - Cold Holding). See stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Three leches located front counter area. Operator marked during inspection. Corrected On-Site

Basic - Clean wiping cloth supply not properly stored. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

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. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator posted during inspection. Corrected On-Site

Basic - Insect control device installed over food preparation area. Located hand wash sink kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By fryer area.

Basic - Cutting board has cut marks and is no longer cleanable. Small yellow cutting board on cook line.

Basic - Food not stored at least 6 inches off of the floor. Observed tray of bread stored less than 6 inches off ground. Manager elevated product for proper storage. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed plastic hotel pan containing cups of sauce crack. Manager discarded broken container. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In lettuce, manager removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Provided sign to manager and observed manager post sign next to hand washing sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Observed gasket torn on drink cooler by drive thru.