POLLO TROPICAL #14

Intermediate - Handwash sink not accessible for employee use at all times. Plastic bags inside sink. Employee removed bags. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm across walk in cooler. Operator set up fresh solution at 200ppm. Corrected On-Site

High Priority - Dish washer handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands, at triple sink. Dishwasher went to wash her hands. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 cans jalapeños peppers in dry storage

High Priority - Employee grabbed ( bag of seasoning from the floor ) than handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plastic bucket inside hand washing sink by to go window Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided towels at 3 compartment sink hand sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed to operator - operator printed during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated pans. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

High Priority - Prep cook used the bathroom and then engaged in stocking food in walk in cooler handled clean equipment without washing hands upon returning to employee area. Reviewed proper hand washing with prep cook. She then washed her hands. Corrected On-Site

High Priority - Prep cook washed hands with no soap, after handling raw chicken. Reviewed proper hand washing with cook. He then washed hands with soap. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. Beans reheated in steamer to 132°F, one hour ago. Cook returned to steamer and reheated to 167°F. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm in prep area. Manager set up fresh solution at 200ppm. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in both restrooms.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (98°F - Hot Holding); beans (79°F-138°F - Hot Holding) in kitchen cabinet for approximately 2 hours. Items are reheated in steamer. Product is not stirred and doesn't reach proper temperature in the inside. Products were put back into steamer, reheated and stirred. Pork 170°F, Beans 172°F. Corrected On-Site

Basic - Equipment and utensils not rinsed between washing and sanitizing. Employee set up rinsestepCorrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yucca (105°F - Hot Holding) at front counter, for less than one hour. Operator reheated yucca to 179°F during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Ham container in walk in cooler contains onions. Manager removed old label. Corrected On-Site