POLLO TROPICAL #110

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees rollerskates in dry storage area operator removed to employees desolated area Corrected On-Site

High Priority - Employee switched from working with raw food grabbing raw chicken with gloves then removed gloves then proceeded to grabbed bottle with oil without washing hands first. Employee washed hands Corrected On-Site

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. Multiple items on top rail iced down cooler like cut lettuce, diced tomatoes, cooked corn salsa , cheese not timed marked also containers with plantains by fryers. Operator was writing and printing labels after inspector noticed items. Per operator products stored for approximately 15 minutes. Operator timed marked properly all products with correct times Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice buildup in walk-in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler A case with unwashed lettuce stored above a case and a bag with guacamole . Advised operator to stored properly.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dry storage

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At grill: cooked chicken (163F - Cooking) As per chef, cooking process complete. Chicken did not cook to a minimum of 165F. Chef placed to reheat to 165+F. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair then served drink; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw marinated pork (46F at 3:06pm; 45F at 3:40pm- Cooling) As per label and operator, cooling since 11:10am. Raw pork rose above 41F during the preparation process not cooled back down to 41F in a total of 4 hours. Pans covered tightly with aluminum foil. See stop sale.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw marinated pork (46F at 3:06pm; 45F at 3:40pm- Cooling) As per label and operator, cooling since 11:10am. Raw pork rose above 41F during the preparation process not cooled back down to 41F in a total of 4 hours. Pans covered tightly with aluminum foil. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter; steam table: cooked pork (132F - Hot Holding) As per operator, stored 1 hour. Operator removed from steam table to reheat to 165F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. At rear storage area 2 cans of sliced jalapeños.See stop sale.

High Priority - Employee handled face mask then engaged in handled utensils and single-service items without washing hands. Advised operator to have employee wash hands Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At prep area bread being stored and making direct contact with a non food grade plastic to go bag. Operator removed item from bag. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw mechanically tenderized Steak stored over raw pork. Operator relocated steak to a spot below raw pork. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At fry station time as a public health control used for plantain and Plantain time expired

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. At fry station time as a public health control used for plantain and Plantain time expired See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table steak (98F - Hot Holding) operator stated that product was stored for approximately 30 minutes. operator corrected by reheating steak to 165F Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At cook line observed employee reheating Cooked peas and carrots 100F - reheating for hot holding on steam table. Operator removed peas and carrots to be reheated to 165F Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Floor area(s) covered with standing water at walk in cooler .

Basic - Ice buildup in walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 52°, sliced cheese 53°, cut tomatoes 45° in cold hold with ice table at service station at kitchen. Per manager food being held less than four hours. Manager moved food to walk in cooler and replace new food with time marked. 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....hot holding chicken 92° on the cutting board at kitchen. Per manager food being held less than four hours. Manager discarded food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....garlic sauce 61°, salsa 57° in reach in drawer being held less than four hours. Manager ice down on food. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the ice machine. Employee provided Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 48°F cooked/heated yesterday left over night in chiller. 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. Black beans 48°F cooked/heated yesterday left over night in chiller.

Basic - French fries stored on floor in walk in freezer. Operator placed on shelf. Corrected On-Site