POLLO TROPICAL #249

Basic - Floor soiled/has accumulation of debris. Inside walk in freezer- under storage rack, loose food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. In rear kitchen, next to chicken tumbler.

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. Gloved employee went to get large bag In rear kitchen by storage rack of supply boxes, came back to customer front counter area, proceed to pack customer order, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

Basic - Floor area(s) covered with standing water. Dishwasher and storage area, employee dried up floor area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Next to service station in kitchen. Table fan in front of sink, employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken breast (102F - Hot Holding), per operator food hot held less than two hours, employee reheated on stove to 169F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Service window-Floor fan in front of sink. Employee removed Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Service window- hand wash sink.

Basic - Floor area(s) covered with standing water. Walk in cooler floor. Employee dried floor. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (80F - Hot Holding), per employee food hot hold less than two hours, employee reheated on steamer to 168F. 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. Big 6 poster provided 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. Observed front line Cold and hot items not time marked. Operator stated line set up at 11am. Operator added time marks to chart. 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 diced chicken (124°F - Hot Holding)at 12:17pm. Per operator, 25 min. Operator turned up heat setting on hot box. Corrective Action Taken

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink across from chicken grill at 97-98°F.

Basic - Water leaking from pipe and/or faucet/handle. Observed at pipe from under rear kitchen hand sink across from ice machine.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood/ hood filters at fry station and where stove top is located. Warning - From follow-up inspection 2021-07-21: Observed same. Time Extended