POLLO TROPICAL #92

Basic - Equipment and utensils not properly air-dried - wet nesting- food trays on the drying rack - stacks of trays not properly air frying

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cleaning equipment then touched raw chicken to cook; No handwash Employee dropped sauce on floor, then picked it up off floor, placed it back in the bin with other sauces to be served to customers, and proceeded to touch other sauces and clean bins; no handwash Employee washed hands Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Yuca bites stored in direct contact with nonfood grade cardboard boxes Operator stored properly Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food contaminated by unsanitized equipment or utensil. Employee dropped sauce on floor, then picked it up off floor, and placed it back in the bin with other sauces to be served to customers. See stop sale Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Shredded cheese, cooked Fiesta Beans, and cut tomatoes; not discarded at the end of the 4-hour period.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Shredded cheese, cooked Fiesta Beans, and cut tomatoes; not discarded at the end of the 4-hour period.

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. No time mark on lettuce that was brought out 20 mins ago. Operator placed time mark on product Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink no vacuum breaker on splitter Operator placed vacuum breaker Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Employee dropped sauce on floor, then picked it up off floor, and placed it back in the bin with other sauces to be served to customers. See stop sale Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat and face then handled clean utensils and unwrapped single service articles to prepare and package food for customers without washing hands. Operator discussed with employee who then washed hands. 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 (TPHC) has no time marking. Cooked plantains/cut lettuce/cut tomatoes held using time as a public health control have no time mark. Operator stated held less than 2 hours, applied appropriate time mark. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; diced cooked chicken (114F - Hot Holding). Operator stated chicken cooked and then diced and held for less than 1 hour, reheated to 179F. Corrected On-Site

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling over sealed box with cutlery on storage room outside walk in freezer 1 live roach crawling on the floor on storage room outside walk in freeze Operator removed roach ; advised operator to clean and sanitize area. Admin Complaint - From follow-up inspection 2024-11-15: 1 live roach in kitchen crawling on extension cord behind storage shelves holding single service articles. Operator eliminated roach, cleaned and sanitized area. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Approximately 20 ceiling tiles in dining room soiled. Warning - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Baseboard around the storage outside walk in freezer is damage, holes throughout. Warning - From follow-up inspection 2024-11-15: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line; spray bottled designed/labeled for chemical use only used to store/dispense cooking oil. Operator discarded. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen and dining room; multiple ceiling tiles show water damage.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and dining room; multiple ceiling tiles soiled with accumulated mold-like substance dust.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee left drive thru window position, walked into kitchen/walk-in cooler, returned to cook line with raw chicken, placed to cook on cook line, returned to drive thru, removed gloves and then handled ready to eat sauces and unwrapped single service articles without washing hands. Discussed with Operator. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At drive thru; employee touched face/rubbed eyes with bare hand and then put on gloves to handle clean tongs and unwrapped single service fry container to fill with fries and place in customer bag without washing hands. Discussed with Operator. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line; potato fries (116F - Hot Holding). Operator stated potato fries were reheated prior to being placed in holding unit less than 1 hour prior, discarded. Corrective Action Taken

Basic - Floor area(s) covered with standing water. At walk-in cooler; standing water on floor. Operator removed water. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At prep area; sanitizer bucket filled with sanitizing solution stored on top of steamer. Operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; splitter added with hose attached, no vacuum breaker. Repeat Violation Admin Complaint

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At rice storage container; scoop handle laying in rice. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At front counter low boy reach in cooler; standing water in bottom.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one hose Bibb of splitter at mop sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White plastic ice deflector .

Basic - Ceiling/ceiling tile shows damage or is in disrepair. One tile in hallway by walk in cooler area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several water damaged ceiling tiles in dining room, ceiling tiles soiled with dust,grease on cook line,

Basic - Equipment in poor repair. Reach in cooler door missing 1 door handle on cooler under front counter.

Basic - Ice scoop handle in contact with ice at ice bin at front counter. Manager stored handle above ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Large spoon in standing water in plastic container at prep table. Water temperature 78 f. Explained and employee dumped the water. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chicken cooler racks.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Swiss (49F - Cooling) at 3:10 since 3:00 - 49F at 3:30. At current rate of cooling product will not reach 41F with remaining 1.5hrs - pan lined with aluminum foil - Operator moved to blast chiller to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Hot box by triple sink - pork (153F - Reheating) at 2:40 since 1:30 - 153F at 3:15- at current rate of reheating food will not reach 165F within remaining 15 minutes- operator placed in steamer to reheat to 165F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Coffee over range with soup on cook range. Operator removed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin. Ice scoop in ice bin with handle submerged in ice. Operator stored with handle up. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour and salt container not labeled. Informed operator to label storage bins.

Basic - Wall soiled with accumulated dust. Observed above triple sink in ware washing area. Discussed with operator

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline touched gloved hands on pants and proceeded to touch clean utensils - operator instructed employee on proper glove changing procedures. Employee removed gloves, wash hands and put on new gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken cutlets over raw pork in walk in cooler. Operator moved raw chicken to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Two drawer hot holding unit-Chopped chicken 126F- drawer was open when temperature was taken - Operator stated hot held under 30 minutes. Moved to steamer to reheat. Recheck at 168F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink. Operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted at ice machine - Operator inverted. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employe with watch handling food at cookline. Educated operator- employee removed watch. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line - drawn butter (82°F) sitting out at room temperature for more than 2 hours - see Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. warmer - corn (128°F - Hot Holding) held under 2 hours - moved to steamer at recheck 173°F. Hot line - drawn butter (82°F) sitting out at room temperature for more than 2 hours reviewed TPHC and added butter to report - see Stop Sale. Hot line drawers - chopped chicken (131°F - Hot Holding) held under 2 hours - operator moved to steamer. At recheck 173°F. Corrected On-Site

Intermediate - Hot water supply not maintained during peak periods. All hanks sinks tested below 100°F.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepared side dish wearing a watch - employee removed watch. Corrected On-Site

Basic - Stored food not covered. Walk in freezer - pork a jus container not covered - operator covered. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site