POLLO TROPICAL #122

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Half chicken on the grill hot holding at 121f, temped at 1:30 pm ,cooked at 1:00 pm , employee reheated item to 189f at 2:00pm. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed yellow cutting board on ware washing drying rack with grooves , manager discarded cut board. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of sauces unlabeled on the front cook line across from the customer counter area, manager labeled items accordingly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at splitter connected to mop sink facet. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner stored on prep table. Employee removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine near back kitchen hand sink. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board grooved and stained on cookline . Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee candy stored on prep table near front registers. Employee phone stored over prep table cutting board on cookline. Employee removed. Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug zapper stored over mixer machine. Manager moved mixer machine. Corrected On-Site

Basic - Mold like substance inside ice machine located next to back hand sink. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not inverted at mop sink. Employee hung up . Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0ppm. Operator discarded, refilled, and tested at 200ppm. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Employee touched personal phone with gloved hands then began bagging food. Discussed with operator, single-use gloves must be changed when soiled after changing tasks. Operator has employee change gloves and wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic cilantro sauce 58F at 3:30pm, retempted to 27F at 4:15pm. Chimichurri sauce 57F at 3:30pm, retempted to 31F at 4:15pm. Operator relocated sauces to Walk in freezer. Corrected On-Site Repeat Violation

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

Basic - Carbon dioxide/helium tanks not adequately secured. Located adjacent to mop sink.

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. Reach in cooler iced over in back.

Basic - Cutting board has cut marks and is no longer cleanable. On multiple cutting boards on front line cook.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Located on Walk in freezer door. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located at front line cook. Operator removed knives during time of inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer on front counter Reach in cooler for saucers.

Basic - Water leaking from pipe and/or faucet/handle. Located at drive thru station. Located at three compartment sink. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 lbs ham 51F on front line cook area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 lbs ham 51F on front line cook area. Operator trashed ham during time of inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked yellow rice 120F at 3:11pm reheated to 146F at 3:32pm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer inside soiled, next to fryer.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Aunt Jemima syrup stored on dry storage shelf over bags of rice and black beans. Personal food inside warmer at front line cook. Operator removed personal food to another location during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Located on shelf over three compartment sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in Walk in freezer.

Basic - Missing drain plug at dumpster. Missing in cardboard dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled, next to fryer.

Basic - Water leaking from pipe and/or faucet/handle. Located at Employee handwash sink at drive through area.

Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blast chiller ambient temperature 60 f Stop sale chicken soup 49 f 7 lbs cook beef 11 lbs at 52 f lbs held over 4 hours no temperatures taken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blast chiller ambient temperature temperature 60 f Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blast chiller ambient temperatures 60 f Stop sale chicken soup 49 f 7 lbs cook beef 11 lbs at 52 f lbs held over 4 hours no temperatures taken.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee

Basic - Food stored on floor. Marinade mix in buckets on floor walk in freezer

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.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 3 employees

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook plantains: on counter 63 f 2nd temp to freezer 63 f Corrective Action Taken Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing 22 employee trainings. Observed 1 employee training.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At 71 f by cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal dishes on dry storage shelf.

Basic - Food stored on floor. Soda bags In boxes on floor in dry storage area by back door

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. On cook lines ovens.

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. Discussed with employee to wash hands after dealing with cash register. Observed employee work with food no hand wash. Employee washed hands during time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding in house mayo garlic sauce mayo horseradish sauce at 53 f operator placed in walk in freezer to rapid cool. 2nd temp 37 f 39 f

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 400 ppm operator replaced to 200 ppm Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For plantains.Inspector printed time as public health. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Multiple hands sinks have water at a pressure of 84.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor area(s) covered with standing water. Throughout back kitchen by three compartment sink.

Basic - Ice scoop handle in contact with ice. By cash register.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee placed on guard protection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipe broken at hand washing sink water drains on floor. By service line.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly in mop sink area. Operator eliminated fly, cleaned and sanitized the area. Next unannounced routine inspection per supervisor Jessica M. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Observed a dented can of sliced jalapeños peppers stored on storage shelf not segregated. Operator removed and discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk-in freezer floor. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Corner above dry storage shelves.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at drive thru station. Operator provided at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in coolers' gasket soiled.