POLLO TROPICAL #182

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet plantain (130F - Hot Holding) at hot holding unit at pack line. As per manager sweet plantain wasn't supposed to in that unit. Manager voluntarily discarded product. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at front counter prep line has cut mark and is soiled.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor at walk in freezer.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler located at front counter. Employee started cleaning reach in cooler. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on dry food rack at front counter. Operator had employees scrub shelf. Corrective Action Taken

Basic - Bathroom facility in disrepair. Observed urinal in disrepair in men's restroom. As per operator; technician is already aware. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled air vents. Operator had employees begin to dust ceiling. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed behind cook line across walk in cooler. Operator had employees begin cleaning floor. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored over raw pork in walk in cooler. Operator properly separated the raw meat. 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 cook unable to answer questions regarding the minimum cooking temperature of chicken. Coached employee on the correct procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow cutting board soiled with an accumulation of old food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in handwash sink near drive thru window.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ac vents soiled above cook line.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed Employee with no beard guard/restraint while engaging in food preparation. Employee put on a beard guard. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gasket torn near drive thru window.

Basic - Floors not constructed to be easily cleanable. Observed deep grout throughout entire establishment.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler at front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (68 F - Cold Holding)at reach in cooler at the front. As per operator ham has placed less than 3 hours ago. Operator took the ham to the walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at 3:40 pm butter at the front line was not discarded at time marked on label 2:37 pm.stop sale.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (119 F - Hot Holding) at the front line. As per operator for less than 1 hour. Operator discarded it. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler torn. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50 F - Cold Holding)at the front line. Also observed butter (67 F - Cold Holding) As per manager less than 2 hours. Operator placed the ham inside the walk in cooler and discarded the butter. Operator was advised to include butter in the TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES 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 pork sandwich (92 F - Hot Holding). Operator was advised to include sandwiches in TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES.

Basic - Equipment in poor repair. Observed a water leaking from steamer at the front line. Also observed reach in freezer gasket torn. Observed next to fryers.

Basic - Floor area(s) covered with standing water. Observed a water leaking from the steamer at the front line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the hand wash sink by the drive through window.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at the reach in cooler by the fryers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork. Operator relocated correctly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at HWS near warmer. Operator put immediately. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe female bathroom with no hot water. Operator opened hot water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46 F - Cold Holding) at walk in cooler. As per manager was outside for 10 minutes. And beans (75 F - Cold Holding) at preparation table. As per operator for 20 minutes. Manager moved the products to the walk in freezer for rapid cooling. Operator moved the beans to the steamer to be reheating to 165°F. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (115 F - Hot Holding) at hot box. As per manager for less than two hours. And cooked steak (128 F - Hot Holding) at hot drawer front counter. As per manager for less than 15 minutes. Manager discarded the product. And moved the steak to the grill to be reheating to 165°F. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary sanitizer solution at +500ppm. Manager added water to get 300 ppm. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary sanitizer solution at +500 ppm. Operator added water to the sanitizer bucket to get 300 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside of hand wash sink located at front counter.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on preparation table located in front of ice machine.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No container installed for catching grease from hood drip tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket soiled located in front of ice machine.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet of preparation sinks next to walk in cooler and faucet of three compartment sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed salt inside of the container identified as brown rice.

Basic - Yellow Cutting board has cut marks and is no longer cleanable. Manager discarded the cutting boards. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed black beans 1:40 pm (116 F - Cooling); black beans (2:50 pm) (101 F - Cooling) in the blast chiller. The cooling rate is approximately 15°per hour. Manager adjusted blast chiller, product is at 92° F. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (48 F - Cold Holding); raw steak (45 F - Cold Holding at the reach in cooler front line. As per manager for less than 30 minutes. Manager moved the products to the walk in freezer for rapid cooling. Corrective Action Taken Repeat Violation

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. See stop sale. Observed tomatoes, fiesta beans, lettuce,cut tomatoes, cheese, balsamic tomatoes, sweet plantains. Manager wrote down the times for each product. 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 cooked chicken breast (122 F - Hot Holding); cooked chicken (125 F - Hot Holding); yellow rice with vegetables (106 F - Hot Holding) at steam table and hot holding box. As per manager less than one hour. Manager moved chicken breast to grill to reheat to 165°F. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by a tub of raw chicken. Operator removed the chicken car. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water (94°F) in hand washing sinks at the drive through window and at thee trance of the back of the house, men's bathroom (94° F) and (90° F), ladies bathroom (98°F).

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents above three compartment sink soiled, as well as air vents next to back door.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup in the preparation table at entrance of kitchen. Employee discarded cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on top of food processor in prep area. Operator removed the cell phone. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No container installed for catching grease from hood drip tray. Observed missing grease tray on hoods.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking from pipe under hand washing sink next to grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (54°F - Cold Holding) at reach in cooler cook line. As per manager for less than two hours. Manager moved the products to the walk in cooler for rapid cooling. 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 vegan beef (127°F - Hot Holding) at steam table. As per manager for less than two hours. Manager reheating the vegan beef to 173°F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two cutting boards soiled at front counter. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Observed the probe thermometer provided no turn on.

Intermediate - No soap provided at handwash sink located next to cook line. Manager provided the soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a single service cup inside of salt. Manager removed the cup. Corrected On-Site

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

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 in use utensil stored with handle on the top of lettuce. Manager moved the utensil. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. One located next to grills.