POLLO CAMPERO

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or hot water thermometer available.

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.

Basic - Ice scoop handle in contact with ice inside ice machine. Operator removed scoop. Corrected On-Site

High Priority - Employee used the bathroom and then handled clean equipment in prep area, or utensils, without washing hands upon returning to employee area. Employee washed his hands. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or Thermometer to measure temperature.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Operator set up rinse step. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety rice and rim of the container. Scoop in rice at front counter. Operator removed. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); no chemical connected operator added chemical Triple Sink (Quaternary 400ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken over ranch dressing- operator moved chicken to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line make table - Cole slaw (42F- 48F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Reviewed Time Procedures and emailed copy to operator. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At dish area hand sink - operator provided. 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. Reviewed and emailed to operator.

Basic - Exterior door has a gap at the threshold that opens to the outside. At back entrance to kitchen.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary ammonia (400ppm) Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken 135°F-150°F fried in Henny Penny fryers. Chickens were cooked a second time to 170°F. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in triple sink in standing water. Operator turned water on. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm. Operator set up fresh solution at 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 45°F-62°F, at front counter for less than 2 hours. Ice underneath is to low not keeping the entire container cold. Manager added ice. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner, in standing water. Operator turned water on. Corrected On-Site