POLLO TROPICAL #57

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee from coming from dining room, to taking payment from customer to scooping ice without washing hands. Advised operator of proper handwashing procedures, employee washed hands. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at drive thru handled payment from customer before scooping ice to make drinks, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. cut lettuce (50F - Cooling) since 10:49 at 2:15 47F at 2:50. Advised operator to discard, operator did. See stop sale.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. cut lettuce (50F - Cooling) since 10:49 at 2:15 47F at 2:50. Advised operator to discard, operator did. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried yuca (128F - Hot Holding); cooked chicken (122F - Hot Holding) per operator held for less than 2 hours. Advised operator to reheat to 165F. Operator did. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used as a dump sink, operator poured cup of ice water. Advised operator of proper handwashing sink procedure.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and pans being stacked wet not letting air dry. Manager moved some pots and pans to air dry

Basic - Insect control device installed over food preparation area. Bug zapper over handwashing sink and tea containers by ice machine

Basic - Cutting board has cut marks and is no longer cleanable. By hot holding drawers on cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at steam and ice bath table on cook line has an accumulation of grease.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at stove reheated at 10:00am black beans (at 10:40-125F - Hot Holding-boiling 212F at 10:50). Operator corrected and applied heat. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack at triple sink.

Basic - Observed scoop handle in contact with rice at prep table. Operator properly stored item. Corrected On-Site

Basic - Stored food not covered. Observed black beans not in commercial packaging, uncovered at walk in cooler. As per operator left there over night. Operator stored properly. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Main kitchen between prep sink and ice machine-Observed helium tank not secured.

Marked exit/path to marked exit blocked. For reporting purposes only. Main kitchen rear exit door- observed exit door being blocked by trash can. Operator removed trash can. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Ceiling tile missing. In back prep room

High Priority - Employee washed hands with cold water.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Carbon dioxide/helium tanks not adequately secured.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (120°F - Hot Holding) in line drawer for 1 hour. Operator reheated to 190°F Corrected On-Site

Basic - Food stored on floor. Mango juice stored on the floor. Operator placed on shelf. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand sink at the entrance to the kitchen drain pipe was leaking.