POLLO TROPICAL 26

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed male employee on the line with gloves, pulled pants up and the proceeded to handle food on the line, without washing hands or changing gloves.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal food pans wet nesting on rack across of 3CS. Manager placed properly to dry. Corrected On-Site Repeat Violation

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Missing ground on tiled in kitchen, front line, and back prep area. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed under ice machine. Operator mopped the area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment at stove at the cook line. Manager place tongs in designated in utensil holder on on the cook line. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed for metal food pans stored on shelves behind 3 compartment sink.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed missing grout on the floor of the kitchen and front prep areas and back area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in cooler holding lettuce, tomatoes, etc. at the front counter.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle in cook line. Manager had employee place in utensil holder on the line. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding) inside reach in cooler at the front line. As per operator they placed chicken at 9 am this morning. Observed the bottom of the door gasket of the standing reach in cooler located in the front area in disrepair and not holding temperature. Operator placed ice on top and took chicken to the walk in cooler to bring temperature down. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling soiled located in the front kitchen area.

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 the bottom of the door gasket of the standing reach in cooler located in the front area in disrepair and not holding temperature. Trolley of chicken reaching temperatures from 45-49F. Per operator, placed chicken at 9 am this morning. Operator place chicken in ice to cool down.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal food containers wet nesting stored on the shelves across of 3 compartment sinks Corrected On-Site

Basic - Equipment in poor repair. Observed the bottom of the door gasket of the standing reach in cooler located in the front area in disrepair and not holding temperature. Trolley of chicken reaching temperatures from 45-49F. Per operator, placed chicken at 9 am this morning. Operator place chicken in ice to cool down.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe gap at the bottoms corner of the back exit door. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed missing grout on the floor tiles in various areas of the front area, kitchen, and back area.

Basic - Light not functioning. Observed the second light to the right burned out, located in the hood above stove. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets of reach in cooler soiled, located in the front prep table. Also observed the reach in cooler located in the font area which houses the salsa soiled. Employee cleaned the reach in cooler. Also observed the counter located where the panini machine in the front area soiled. Employees cleaned the surface. Observed the shelving units located in the back area, above door opening, that that houses single use foil items soiled with grease. Observed the shelving unit inside of the standing reach in cooler located in the font area soiled. Manager cleaned shelves. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on observed whole cooked chicken (129F - Hot Holding), as per operator food was hot holding on the grill for less than an hour. Instead operator reheat food. Corrective Action Taken

Basic - Buildup of food at reach in cooler door handle located at front counter.

Basic - Employee with no hair restraint while engaging in food preparation. Observed operator preparing food with no hair restraint.

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

Basic - Food storage container/container lid cracked or broken. Observed food storage container cracked at shelves located in front of the three compartment sink. Observed at front counter green cutting board cracked.

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two In-use knifes stored under toaster located at front counter.

Basic - In-use tongs stored on equipment door handle between uses. Observed In-use thongs stored at cook line door handle. Repeat Violation

Basic - Light not functioning at the right side at cook line next to hood filter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. observed reach in cooler gaskets soiled located at front counter..

Basic - In-use tongs stored on equipment door handle between uses. Observed several in use tongs on the grill handle. During the inspection operator removed tongs and cleaned them. Corrected On-Site

Basic - Wall soiled with accumulated of black substance by the walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed one gallon of lemonade and one gallon of guava lemonade at 55F, At drive through window, stored in an ice bath in deep hotel pan. Manager stated both products were recently delivered and were received without taking temperature, they can not determine how long products were out of temperature. Manager discarded the products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lemonade (55F - Cold Holding); gauva lemonade (55F - Cold Holding) stored in an ice bath in deep hotel pan at preparation table window station. Manager stated both products were recently delivered and were received without taking temperature, they can not determine how long products were out of temperature. Manager discarded the products. And marinated chicken randoms (44F - Cold Holding) at walk in cooler. Manager indicated a recent delivery, walk in cooler door was open, raising temp to one area of cooler. Manager relocated chicken to freezer for rapid cooling. Corrective Action Taken

Basic - Floors not constructed to be easily cleanable. Observed deep grout on floor at preparation.

Basic - Standing water accumulating in bottom of drawer cooler containing ramekins of sauce at drive through window. Employee removed water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at front counter. Employee cleaned it.

Basic - Single-service articles improperly stored. Observed case of cup lids stored on the floor, located near exit door. Employee removed and Placed them correctly.

Intermediate - Two-compartment sink used for warewashing. Operator filled third compartment with sanitizer, employee now doing all 3 steps. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrected On-Site

Basic - Plumbing system in disrepair. Overflow drain in hand wash sink missing overflow device.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Gaskets soiled in raw chicken cooler operator, cleaned them. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at grill station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle available at ladies bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Observed chicken cutting board grooved, at grill area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap at bottom of back door or exit door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in upright cooler next to grill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers for rice soiled inside with food debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled throughout the kitchen area.

Basic - Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. Observed dollies for rice not easily movable wheels are stuck.

Basic - Equipment in poor repair. Observed gaskets on chiller torn. Next to kettles.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a small air gap from weather strip on exit door in back of the house

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods with excessive grease build up.

Basic - Open dumpster lid.

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 no time labeled on plantains, they were at 45° F. As per manager they had been pulled less than an hour ago, provided time as temperature control paperwork and time dated pan. Corrected On-Site

High Priority - Water misting device not maintained/cleaned as required. Observed spray handle in prep area soiled.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed desserts in the front as well as in the drive through area with no labels.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed juice dispenser in the front counter, nozzles underneath soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed a paper container with no handle inside the Panco breading.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.

Basic - Dumpster rusted out on bottom. Repeat Violation

Basic - Food stored on floor. Observed an oil container next to the fryer stored in the floor.

Basic - Grease on the ground and/or pad around grease receptacle. Observed heavy grease residue inside dumpster pad area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket located at the cook line.

Basic - Open dumpster lid. Observed at time of inspection lid open.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding in front counter ham (110°F - Hot Holding) Observed in hot holding in front of cook line ham (93°F - Cold Holding) As per manager less than one hour. Manager adjusted temperature at 135°F Corrective Action Taken

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

Basic - Dumpster rusted out on bottom.

Basic - Ice scoop handle in contact with ice, located in front counter.

Basic - Single-service articles improperly stored. Observed single service trays not inverted in front preparation table.

Basic - Wet mop not stored in a manner to allow the mop to dry.