TERMINAL 3F - FOOD COURT - BURGERFI

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bag filled with ice, stored on raw chicken inside pollo tropical hoshizaki cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed onions (123F - Hot Holding)at BugerFi cook line. Per operator, food out of temperature for approximately 1 hour. Employee reheated to 194F for hot holding. Corrected On-Site Repeat Violation Admin Complaint

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 jug of whole milk not marked with date of opening. Per operator, jug opened today. Operator put date mark on milk jug. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed yellow cutting board with groove marks that are unable to be cleaned, at pollo tropical coo line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee handling grilled chicken at pollo tropical cook line, not wearing hair restraint.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored head down inside mop bucket, in kitchen. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed BURGERFI// fries (61F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored at cook line for approximately 15 minutes. Operator voluntarily discarded. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed POLLO wrap station// chopped grilled chicken (129F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 10 minutes; low water level at steam table. Operator added water to steam table and voluntarily discarded chicken. 2) Observed BURGERFI// chicken tenders (131F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 15 minutes. Operator voluntarily discarded chicken tenders. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed stirring spoons stored in 72F standing water at DUNKIN front counter. Operator removed spoons. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops stored in mop buckets, unable to properly air dry.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw wagyu burger patties (47F - Cold Holding); hotdogs (46F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today; foods stored inside cooler overnight. Stop sale. 2) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed inside cook line reach in cooler, Pollo Tropical// fiesta salsa (46F - Cooling) since 9:00am, at 1:30pm. Food did not reach 41F for cold holding in allotted time. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed raw wagyu burger patties (47F - Cold Holding); hotdogs (46F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today; foods stored inside cooler overnight. Stop sale.

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. Observed inside cook line reach in cooler, Pollo Tropical// fiesta salsa (46F - Cooling) since 9:00am, at 1:30pm. Food did not reach 41F for cold holding in allotted time. Stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca balls (120F - Hot Holding) at cook line. Per operator, food held out of temperature for approximately 20 mins. Operator discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Operator removed can opener. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled spray bottle of cooking oil stored at cook line. Operator labeled. Corrected On-Site