POLLO TROPICAL RESTAURANT #90

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around inside of door frame and by condenser unit in walk in freezer

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser by dryer station not operating properly. Employee replaced with new soap bag and dispensing properly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine bin. Manager cleaned. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by back door not secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on rack next to clean pans above back prep table. Employee removed phone. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beside kitchen hotbox, SINGLE DOOR - quattro leches cake (48F - Cold Holding); flan (47F - Cold Holding). Per employee in unit less than 1 hour. Employee moved items to front counter single door cooler that is at correct temperature to rechill. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Time mark on commercially cooked plantains by fryer station smudged and unreadable. Employee remarked time to be legible from 3:00pm. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in single door reach in cooler by cook line hot box not working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by fryer station. Employee replaced paper towels. Corrected On-Site

Basic - Stored food not covered. Open bag of rice in bulk bin with missing lid.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, black beans (47-48F - Cooling); caribbean soup (46F - Cooling). Both items prepared on 9-5. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, black beans (47-48F - Cooling); caribbean soup (46F - Cooling). Both items prepared on 9-5.

Basic - Carbon dioxide/helium tanks not adequately secured. Small CO2 tank by back door not secured.

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil at grill not labeled. Manager labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit in sandwich line ; sliced ham (54F - Cold Holding) pulled from walk in cooler less than 4 hours ago. Operator moved slices ham to walk in freezer during inspection to quick chill. At end of inspection sliced ham at 41F. Food not prepared or portioned today. Corrected On-Site

Basic - Clean container not stored inverted or in a protected manner on shelf in ware washing area. Operator inverted

Basic - Buildup of food debris/soil residue on continental reach in cooler door handle in cook line. Operator cleaned during inspection. Corrected On-Site

Basic - Working containers of food (oil) removed from original container not identified by common name in cook line. Manager discarded at will. 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. Cooked black beans @3:15pm cooling covered in deep containers inside wic ; (57- 60F cooling since 10:30am)per manager. Retested @4:30pm, cooked black beans @50-55F cooling uncovered. Operator removed plastic wrapper but temperature failed to reach 41f or below within 6 hours. See stop sale.Repeat Violation* Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked black beans @3:15pm cooling covered in deep containers inside wic ; (57- 60F cooling since 10:30am) per manager . Retested @4:30pm to 50-55F cooling. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is expired. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Flip top cooler in cook line , diced tomatoes using TPHC ( corporate) with expired time mark. Time mark shows 10:30am to 2:30pm. Checked at 3:15pm. See stop sale,Operator discarded

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Flip top cooler in cook line , diced tomatoes using TPHC ( corporate) expired time mark. Time mark shows 10:30am to 2:30pm. Checked at 3:15pm. See stop sale,Operator discarded Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked black beans cooling covered in deep containers inside walk in cooler. Cooked black beans @3:15pm cooling covered in deep containers inside wic ; (57- 60F cooling since 10:30am) per manager. Retested @4:30pm to 50-55F cooling. See stop sale. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled located above continental 2 door cooler at the cook line.

Basic - Cove molding at floor/wall juncture broken/missing right side of the three compartment sink in kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable in kitchen. Operator discarded Corrected On-Site

Basic - Food storage container/container lid cracked or broken stored on drying rack next to 3 compartment sink. Operator discarded.Corrected On-Site Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses in cook line, operator moved to be washed, rinsed and sanitized during inspection. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Black beans inside walk in cooler @ 47°-52° cooling overnight per cook. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Black beans inside walk in cooler 47°-52° cooling overnight per cook.

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. Observed cheesecake and flan not date mark , foods prepped 2days ago per operator in drive thru station. Operator date marked during inspection. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked black beans cooling covered inside walk in cooler overnight per cook @ 47-52 F.

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.

Basic - 1.Ceiling/ceiling tiles/vents soiled located above continental 2 door cooler at the cook line. 2.Ceiling/ceiling tiles/vents soiled located above front counter.

Basic - Cove molding at floor/wall juncture broken/missing right side of the three compartment sink in kitchen.

Basic - Employee personal items stored above bread racks with bread in storage area. Operator removed Corrected On-Site

Basic - Food storage container/container lid cracked or broken in drawer at hot holding unit on cook line covering cooked chicken. Operator removed and replaced Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line -Gouda cheese (34-55F - Cold Holding). Per operator food held less than two hours, observed cheese stored above the rim line. Operator removed food out of the and placed on lower cooler in a separate container. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; yuca bites (118F - Hot Holding). Food held less than two hours, operator reheated to 165F Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bathrooms, water temperature 84F.

Basic - Wet mop not stored in a manner to allow the mop to dry. Seating on top of green bucket, Employee removed and store properly Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed hood filters soiled at cook line in kitchen. -Observed reach in warmer drawers soiled with encrusted food debris at cook line in kitchen.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Observed Sanitizer Bucket (Quaternary 100ppm) re-tested 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sweet plantains (52F - Cold Holding) in make table at cook line in kitchen. Operator states holding less than four hours, moved to walk in freezer to quickly chill. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee purse stored atop bread rolls in kitchen. Operator removed purse and properly stored. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee bottled beverage stored on shelf next to spices in kitchen. Operator moved beverage to office for storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed large pans stored on shelf above three compartment sink in kitchen wet nesting.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -Observed frozen food debris on reach in freezer shelf at fryer station in kitchen. -Observed standing water inside beverage cooler behind front counter in kitchen.