POLLO TROPICAL 31

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked pork (59F - Cold Holding). Per operator finished cooking at 9:57pm yesterday. Per operator cooked pork stored in walk in cooler overnight without being removed. Per operator did not cool down within proper time frame. Operator discarded. See stop sale. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked pork (59F - Cold Holding). Per operator finished cooking at 9:57pm. Per operator cooked pork stored in walk in cooler overnight without being removed. Per operator did not cool down within proper time frame.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink next to triple sink used to dump food.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching diced tomatoes at flip top cooler next to cookline. Operator moved. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed employee turn on cold water only to wash hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed peppers (115-145F - Hot Holding) per operator held out of temperature less than 15 minutes. Operator reheated. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler in the to go prep area, garlic cilantro sauce (48-55F - Cold Holding). The sauce was stored in the cooler over night. The sauce was not prepped or portioned today. The item was discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler in the to go prep area, garlic cilantro sauce (48-55F - Cold Holding). The sauce was stored in the cooler over night. The sauce was not prepped or portioned today. The item was discarded. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at wrap station chimichuri (45F - Cold Holding). Per operator, item has been out of temperature for approximately 10mins. Item placed in ice to rapid cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in meat hot holding unit across from chicken grill steak (119F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed prep table soiled with food debris. PIC cleaned area. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above cut tomatoes in cold holding unit across from frying station. PIC removed and stored appropriately. 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 bean (123-150F - Hot Holding, second temperature 143F); chopped chicken (112-123F - Hot Holding). Items have been out of temperature for approximately 15 mins. PIC stirred beans and voluntarily discarded chicken. Corrected On-Site

Basic - Single-service articles improperly stored. Observed box of plastic plates stored on floor at online station. PIC removed and stored appropriately. Corrected On-Site

Basic - Water draining onto floor surface. Observed water dripping from fan pipe on to floor in walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked peppers (131F - Hot Holding). Per operator item has been out of temperature for approximately 15 mins. Operator voluntarily discarded. 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. Observed employee cooking chicken unable to state the minimum cooking temperature.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed white cheese (52F - Cooling since 10:00 second temperature 52-49F). Cheese was being cooled in ice bath with resulted in pan floating to the top and as a result limiting the cooling process. Operator place cheese in walk-in to rapid cool. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Observed tile in disrepair in walk-in freezer.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back Observed missing tiles in ceiling between front counter and drive through. Observed water leaking from roof between front counter and drive through. Observed water leaking from ceiling in ice machine storage area. - From follow-up inspection 2023-11-16: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the bottom hot drawer on the cook line, Poultry (121F - Hot Holding). Operator moved the pan of chicken to the steamer to reheat. Chicken has been in the hot drawer less than four hours. 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. Employee training for Angeline Monaille, Andre Yuenia and Myna Verna have expired

Basic - Bowl or other container with no handle used to dispense food. There are plastic cups with no handles inside of containers of breader and batter on a shelf next to the rotating marinate drum. Operator removed the plastic cups. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. The 2021 license id displayed. Operator printed and displayed the current year's license. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a mold like substance on the gaskets of the drawer cooler at the drive through. Operator cleaned the gaskets. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut lettuce at 44°f - 45°f in reachin cooler drawer infront of cookline, placed in unit from walk-in cooler approximately 1.5 hours per operator. Placed lettuce back in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed around pineapple/lemonade dispenser nozzles. Operator is cleaning. -Observed reachin cooler gaskets in drive thru area soiled with mold like substance. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Observed reachin cooler drawer infront of cookline not sealed,

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of food prep pans stored above three compartment sink in rear prep area. Warning - From follow-up inspection 2022-02-26: Observed same. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves of roll in continental fridge with rust pitting shelves. Repeat Violation Admin Complaint - From follow-up inspection 2022-02-26: Observed reach in cooler shelves still rusted. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed main line - Mac and cheese (117°F - Hot Holding), per operator item was stored at counter less than 2 hours. Operator reheated to 182°F. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in rear prep area with dust buildup. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets with mold like growth in standing cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach-in cooler with shelves with rust pitting surfaces.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 4 pans of chicken soup (54°F - 46°F), per operator soups were made yesterday and left in cooler overnight. All in deep pans out of temperature, coils in fridge have heavy ice buildup.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 4 pans of chicken soup (54°F - 46°F), per operator soups were made yesterday and left in cooler overnight. All in deep pans out of temperature, coils in fridge have heavy ice buildup.

Intermediate - Spray bottle containing toxic substance not labeled. Observed chlorine spray by mop sink unlabeled. Operator labeled at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents on prep and cook line with heavy dust.

Basic - Ice buildup in walk-in cooler. Observed coils in walk-in cooler have heavy ice buildup.