POLLO TROPICAL #58

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...pork juice 127F in stem table at front prep station , food being held less than 4 hours. Employee voluntarily discarded food. Corrective Action Taken Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack....ice scoop stored directly soda line . Employee removed scoop . Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored on the floor while filling up .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding diced chicken 127F in hot hold table at prep station , food being held less 4 hours , manager time marked . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...mix salad 66F in bowl at front line , food being prepped from cold hold for continuously to serve customer . Food being held less the four hours, manager time marked . Corrective Action Taken

Basic - Floor area(s) covered with standing water by the fryer , kitchen, front line .

Basic - Ice buildup in walk -in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...cilantro sauce made with fresh garlic temperature 46° at walk in cooler . Per manager and date food was prep yesterday ,

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...cilantro sauce made with fresh garlic temperature 46° at walk in cooler . Per manager and date food was prep yesterday , stop sale issue. Employee discarded food. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...blue cleaner spray bottle , employee labeled Corrected On-Site

Basic - Floor area(s) covered with standing water at dishwashing area by the walk in cooler...employee wiped down water Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor...employee properly stored Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cilantro sauce 58° in reach in drawer being held less than 4 hours, manager moved to walk in freezer . Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name...flan, leches in reach in cooler at front line .

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line; employee left cook line, touched face with bare hand, returned to cook line, put on gloves and used tongs to flip chicken on grill, no hand wash. Discussed with operator. Operator instructed employee to wash hands. Employee washed hands and put on new gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Observed build up of debris on outside of hot holding pans and inside handles of pans. Discussed with operator

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance in prep area not labeled. Operator labeled Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed at vents above cook line and behind screens/mounting bars above cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed at lettuce drawers and 2 door low top at front counter

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (53°F - Cooling). Operator states item was prepared yesterday and has been cooling overnight. All other items in unit at proper temperature. See Stop Sale

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (53°F - Cooling). Operator states item was prepared yesterday and has been cooling overnight. All other items in unit at proper temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 draw unit next to ice machine at drive thru station: Flan (49°F); ambient temperature (49°F). Operator states items have been in unit overnight. Operator discarded items immediately. Unit has an ambient temperature of 49°F. Monitored unit for approximately 30 minutes with no changes in temperature. Establishment has ample amount of refrigeration. DO NOT STORE TCS FOODS IN UNIT UNTIL UNIT CONSISTENTLY MAINTAINS TEMPERATURE OF 41°F OR BELOW

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed directly above cook line

Basic - Frozen beverage dispenser not cleaned at least once every 24 hours. Observed build up of mold like substance at exterior of dispenser nozzle on frozen beverage. Operator cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair. Observed hand wash sink next to ice machine. Pipe leaking

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed at vents above ware washing area

Basic - Frozen beverage dispenser not cleaned at least once every 24 hours. Observed at front counter. Operator instructed employee to clean and sanitize Corrective Action Taken