POLLO TROPICAL #88

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken gravy 55°F at 3:18 PM began cooling in blast chiller at 9:17 AM. Manager discarded gravy at time of inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken gravy 55°F at 3:18 PM began cooling in blast chiller at 9:17 AM.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line soiled. Soda nozzles at drive-through station soiled.

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. Expired for Joel, Christian, Alberto, Gelsy, Maria, Ashley, Noel, and Fernando.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front line with cut marks.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator Observed operator fill out form. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wet vac stored over clean Togo containers on back shelf

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans west nesting on shelf above 3-compartment sink. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up along floor and on pipe under fan in walking freezer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1 grilled whole chicken (121F - Hot Holding) stored on upper rack over fire grill. Operator put chicken on fire grill and reheated to 164 F at time of inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board for cooked whole chicken.

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple stacks of food containers on shelves by three-compartments sink area.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 100ppm. Operator remade solution and test 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box drawers on cook line: grilled chicken breast for chop bowl (101-104F - Hot Holding); grilled steak (125F - Hot Holding). Operator moved to oven to reheat at time of inspection. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm. Operator remade solution and test 200ppm. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed employee cooked grilled chicken breasts temped 148-158F then placed in hot box for hot holds. Discussed with manager, employee placed chicken breasts on grill to recook, temped 172-178F. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee clean soiled food equipments in prep sink, then handled food in prep area. Discussed with manager, employee washed hands and replaced gloves at time of inspection. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Multiple sanitizing bucket tested 100ppm. Operator replaced solution, test 200ppm. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Employee separating containers to air dry. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Paper plates at drive thru window storage shelf. Operator inverted. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes in handwash sink at kitchen entrance. Also a cup stored in handwash sink at back kitchen area. Manager removed items. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee at back kitchen prepping food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler door gaskets soiled with black mold like substance and old food debris under the front service counter.

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 can be determined. 2 containers of grilled chicken breast on grill at cook line. Cut romaine lettuce and prep Cesar salad in reach-in cooler. Operator time marked items at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Small hot holding unit next to fryers: Hot holding: fried plantains 123 F, fried potato wedges 119 F. Employee forgot to turn on device. Items sold at time of inspection.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By walk-in cooler in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with old food debris and grease. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with grease. Cutting board on small sandwich prep cooler stained with mold like substance in cut marks.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on small sandwich prep cooler at cook line.

Basic - Food storage container/container lid cracked or broken. Observed a cracked container holding diced tomato in sandwich prep cooler on cook line.

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 can be determined. Observed a container of commercially packaged cooked plantains stored on prep table next to fryers under time control but not time marked. Operator able to determined the time and time marked at time of inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container stored in the handwash sink next to fryers at the cook line. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hot holding unit's air filters soiled with grease next to fryers.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizing bucket stored on prep table next to sauces at drive thru station. Operator moved to proper storage area. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Waste water pipe leaking at handwash sink next to fryers at the cook line.

Basic - Working containers of food removed from original container not identified by common name. Flour at dry storage.