POLLO TROPICAL #20

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of black mold like substances buildup on AC vents throughout.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed several employees with long hair not effectively restraints.

Basic - Ice buildup in walk-in freezer.

High Priority - Presence of insects, rodents, or other pests. Observed 5 live ants on wall next to ice machine in drive through area Observed 3 live ants on box of single service ketchup packets. Operator discarded. Operator cleaned and sanitized the he area the box was stored. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored properly on top shelf. Operator inverted Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service containers in storage room outside of original box, stored on top shelf; Not inverted. Operator inverted. Operator inverted Corrected On-Site

Basic - Stored food not covered. Bucket of lettuce in lowboy cooler left uncovered. Operator covered Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. Observed a trail of small ant like insects near the back exit on floor and wall

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tomatoes (63F at 1250pm to 62F 1314pm - Ambient Cooling since 1022). Observed food items in a deep pan, covered. Cold air not able to cool down properly. Operator removed lid and placed ice on food item Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans not properly stored to dry at triple sink area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Monitors over open hot table has an accumulation of dust.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor of wall in freezer. Operator removed ice Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at fryer soiled with grease. Operator cleaned during inspection Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fryer station hot table; plantains (128-130F - Hot Holding). Per operator food in unit less than 4hrs. Prepared and portioned today. Observed plantains on top of pile out of temperature. Operator adjusted put in oven to reheat to 165F for hot holding. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Next to and inside walk in cooler. Operator drained water Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used as a dump sink plastic straw in hand washing sink . Employee removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean and stacked hotel pans holding water on the shelf over three compartment sink.

Basic - Employee eating in a food preparation or other restricted area. Main kitchen front counter warmer- observed employee water bottle on warmer. Operator removed water bottle. Corrected On-Site

High Priority - Employee washed hands with cold water. An employee washed their hands with cold water. Inspector educated the employee on proper hand washing procedures. Employee re-washed their hands properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the over under reach in cooler next to the bag in box storage, chicken sausage (47F - Cold Holding); Beef (48F - Cold Holding). Operator stated the items were moved to the cooler less than four hours ago. Operator iced out of temperature items. Corrective Action Taken

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. There is no color chart for the quaternary sanitizer test kit.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. An employee is wearing a bracelet and rubber band on their wrist while handling food. Employee removed the bracelet and rubber band. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. There are cleaned and stacked pans holding water on the shelf over the triple sink. Repeat Violation

High Priority - A) 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. Observed employee washing dishes in three compartment sink wash rinse and sanitize items but fail to wash hands before removing clean and sanitized dishes to air dry from three compartment sink. Operator had employee wash hands and rewash containers. B) Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee put on face mask and then put on gloves and begin food prep on cook line. Operator instructed employee to wash hands and change gloves. 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 grill top - chicken hot holding on far right grill (114F - Hot Holding); , per operator chicken stored on far right grill was cooked 1 hour prior, operator stated that part of grill was shut off and discarded chicken voluntarily. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed sandwich press with grease build up on press surface and on mechanism.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled stored under hand sink at pickup window. Operator removed and labeled. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch on cook line and work with items in steam table such as rice and beans to portion for Togo food. Operator had employee remove watch. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed employee stack wet equipment while still wet.

Basic - Floor tiles missing and/or in disrepair. Observed tiles in walk-in freezer and along cook line with cracks and damage and grout worn away between tiles.

Basic - Insect control device installed over food preparation area. Observed bug zapper stored above cooler and prep surface at pick up window.

Basic - Single-service articles not stored inverted or protected from contamination. Observed paper plates and Togo containers on cook line not properly inverted. Operator had employee invert items. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Caribbean chicken soup (51°F - Cooling Overnight (Approximately 2 gallons));, per operator item was cooked yesterday and stored in cooler overnight to cool. Item was stored in deep pan. See stop sale.

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. Observed employee touch face mask with gloved hand and grab utensils to chop chicken. Operator had employee wash hands, change gloves and sanitize equipment. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Caribbean chicken soup (51°F - Cooling Overnight (Approximately 2 gallons));, per operator item was cooked yesterday and stored in cooler overnight to cool. Item was stored in deep pan. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Observed shelf, rolling cart blocking hand wash sink at front line. Operator removed and restored access. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee training expired on 04/2021. S. Mazariegos M. Cirilien

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing handwash sign at handwash sink near cook line.

Basic - Stored food not covered. Observed croutons and tortilla chips not covered at front line. Operator covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed two containers of white rice and brown rice not labeled in rear prep area. Operator labeled accordingly. Corrected On-Site