POLLO TROPICAL #98

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In an ice bin at the front counter cut tomatoes (46F - Cold Holding). Operator sunk the container of cut tomatoes into the ice. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the rack above the grill, chicken (127F - Hot Holding). Operator moved the chicken to the grill to reheat. Corrective Action Taken

Basic - Equipment in poor repair. The hinge on the bottom door to the reach in cooler next to the tumbler is broken, the door gasket is in disrepair.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. The shelving in the reach in cooler next to the tumbler is rusted and the costing is chipping off.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice is building up on the walk-in freezer door and door frame. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice around the walking freezer door. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. An employee handled raw chicken then washed their hands in under 10 seconds for the entire procedure.

Basic - Cooked, whole-muscle, intact beef steak not reaching 145 degrees Fahrenheit on the top and bottom surface. Whole muscle Beef (134F - Cooking), there is no consumer advisory. Operator moved the beef back to the grill, beef 162F cooking. Corrected On-Site

Basic - Equipment in poor repair. The gasket on the bottom door of the reach in cooler between the ice machine and the marinator is torn. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. There are multiple broken floor tiled in front of the walk-in freezer door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice around the freezer door. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. An employee filled a spray bottle at the hand washing sink next to the prep sink in front of the kettle.

Basic - Equipment in poor repair. The gasket on the bottom door of the reach in cooler between the ice machine and the marinator is torn.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the walk-in freezer door and door frame.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, marinating half chichens (44F). Per operator chicken prepped less than four hours ago, operator added ice to the marinade bin for rapid cooling. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. There is a wet mop stored on an overturned mop bucket. Operator hung the mop. 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. In the walk-in cooler there is 16 gallons of black beans at 47F cooling, per date stamp the black beans were prepared 1/19/2023 at 4:41pm. See stop sale. This is a repeat violation from 7/8/2022. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk-in cooler there is 16 gallons of black beans at 47F cooling, per date stamp the black beans were prepared 1/19/2023 at 4:41pm. This is a repeat violation from 7/8/2022. Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided the operator with a copy of a written procedure for the cleaning of vomiting and diarrhea events. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. There is a floor squeegee blocking the hand washing sink next to the ice machine. Operator removed the floor squeegee. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. There are pans wet nesting on the shelf above the triple sink.

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, black beans (54F - Cooling). The black beans were prepared 7/7/22 per the date labels. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, black beans (54F - Cooling). The black beans were prepared 7/7/22 per the date labels.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in cold hold on the front line black bean and corn salsa (45F - Cold Holding). Operator iced the black bean corn salsa. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. On a shelf in dry storage there is a can of sliced jalapeño peppers with a dented rim.

Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in dry storage there is a can of sliced jalapeño peppers with a dented rim. Operator discarded the damaged can of jalapeño peppers. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One of 5he employees is wearing a watch while preparing food. Inspector spoke with the person in charge about employees preparing food wearing jewelry. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. There are hotel pans on the shelf above the triple sink that are wet nested. This is a repeat violation from 9/24/2021. Repeat Violation

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at the hand washing sink at the entrance to the kitchen. Operator turned on the hot water. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers wet nesting on shelf above the three compartment sink.