POLLO TROPICAL #192

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed at cook line one employee preparing food without beard guard. Operator put on beard net during the inspection. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses

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. Observed employee talking on cell phone and engaged in food prep. Operator explained to employee proper hand washing. Employee washed hands Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary 0 Ppm grease cutter was being used instead of quaternary. Employee removed soap and replaced with quaternary. Drained sink and refilled. Rechecked 200 Ppm. Corrected On-Site

Basic - Equipment in poor repair. Continental reach in broken door hinge

Basic - Equipment in poor repair. Gasket torn at low boy cooler in prep area

Basic - Missing drain plug at dumpster.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot hold tray, fried yuca (112F - Hot Holding). Per manager cooked and holding approximately 20-30 minutes. Employee refried to reheat for proper hot holding. Corrective Action Taken

Basic - Equipment in poor repair. Gasket at 2 door reachin cooler in back prep area damaged.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door in red under charge zone.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cookline, Sanitizer Bucket (Quaternary 0ppm). Solution corrected to 200ppm Quaternary Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. The cook did not know the proper cooking temperature for chicken. Reviewed cooking /reheating temperatures with cook and shift manager.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink. Observed hot water at 92°F in bathroom used for employees and customers.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Main kitchen dry storage area safe box- observed spray bottle of restroom cleaner being stored with curry powder cleaner. Operator removed both items and placed in proper storage area.