EL CRAZY POLLO LATIN GRILL

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag used to store raw pork Operator removed from bag Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Front hand sink blocked with bucket. Operator removed bucket Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler gasket broken and soiled Repeat Violation

Basic - Food stored on floor. Case oil stored on floor Operator removed off floor Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters soiled Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over cheese and butter in cooler. Operator moved Corrected On-Site - From follow-up inspection 2025-11-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -Gaskets in cooler near exit door in disrepair -oven door does not stay closed by itself - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. In hand sink in prep kitchen. Hand sink is not level to properly drain - From follow-up inspection 2025-11-18: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25. Operator renewed license during inspection Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib back area no vacuum breaker

Intermediate - No soap provided at handwash sink. No soap back area operator provided soap Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler door gaskets broken

Basic - Food not stored at least 6 inches off of the floor. Cans and bottles of soda on rack but not 6 inches off floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Shelving in walk in cooler soiled Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat foods in walk in cooler Operator moved bacon Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in front hand sink Operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in back kitchen soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over butter and cheese in small cooler cook line Operator removed butter and cheese. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib at back storage area no vacuum breaker

Intermediate - Handwash sink used for purposes other than handwashing. Front hand wash sink had bucket and wiping clothes in it Back hand wash by 3 compartment sink had soap and bags in it Operator removed items Corrected On-Site

Basic - Hole in or other damage to wall. Wall by ware wash in disrepair. Wall coming apart in corner. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Ovens in back store room

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in-cooler. Provided operator with form showing correct storage of food. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Trash and small bucket in hand sink Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in back not secure Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in back kitchen has deep grooves. Corrected On-Site

Basic - Hole in or other damage to wall. Wall next to triple sink coming apart

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ceiling lights in front kitchen not shielded.

Basic - Open dumpster lid.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - Employee washed pot and strainer but did not sanitize. Advised to set up bay with sanitizing solution (bleach).

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw bacon stored on shelf above peeled white yam in reach in cooler next to steam table. - Raw beef stored above peeled and cut yellow plantains, raw chicken, pork and steak stored above opened package of frying cheese and salami in cook line cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken in bin stored above raw beef and pork in cook line cooler. - Raw chicken in bin stored above portioned oxtails in walk in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Cooked ground beef in residential type black mini cooler 46-47F overnight per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Ground beef in residential type black mini cooler 46-47F overnight per operator. - Garlic in oil next to cook line counter 74F less than 2 hrs. Time plan given to operator. Advised to keep track of time. Repeat Violation

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. Paperwork provided. 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. - Paperwork provided. Corrected On-Site

Basic - Screen in door torn/in poor repair. - Screen at cook line door not completely enclosed. Observed screen not attached to sides and bottom of door.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. - Raw beef stored in shopping bags in chest freezer at rotisserie room in back. Repeat Violation Warning - From follow-up inspection 2022-08-26: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Reach in cooler on cook line: raw chicken stored above fries, salami and frying cheese. - Tall reach in cooler in kitchen: shell eggs stored above cilantro and empanada dough, raw bacon stored above cooked yucca. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Walk in cooler: Chicken stored above beef. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-08-26: - Raw pork and chicken on shelf above tub of butter and cheese on cook line. - Raw shell eggs above bag of cilantro in tall reach in next to steam tables. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Water leaking from faucet. - Handwash sink on cook line Repeat Violation Warning - From follow-up inspection 2022-08-26: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Big pot of beans 40F on outer edges and 54 in center cooling overnight per operator.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - Big pot of beans 40F on outer edges and 54 in center cooling overnight per operator.

High Priority - Nonfood-grade bags used in direct contact with food. - Meat stored in shopping bags in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Walk in cooler: Raw chicken stored on shelf above raw pork and beef. - Reach in cooler on cook line: Raw chicken stored above raw pork. - Tall reach in cooler next to steam table eggs stored on top of empanada shell. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Cooked pork shoulder, rice, soup, beans stored in walk in cooler per operator.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Hot water shut off on cook line during inspection due to leaking faucet.

Basic - Food stored on floor. - Case of bottled water and box of plantains at front dry storage area. - Pot of soup in walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler shelves has food debris, black substance encrusted.

Basic - Water leaking from faucet. - Hot water on cook line. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - 0 ppm. Advised operator to put Wiping cloths in solution of 50-100ppm to prevent cross contamination.

High Priority - Raw animal food stored over canned/bottled drinks. - Boxes of eggs stored above beverages in reach in refrigerator next supply shelf.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - No paper towels at Hand wash sink in restrooms. Operator refilled dispenser. Corrected On-Site

Basic - Water leaking from faucet/handle. - At cook line hand wash sink.