POLLO TROPICAL #48

Basic - Vents accumulated with condensation dripping on the floor - at prep area by steamers;

Basic - Working containers of food removed from original container not identified by common name. Salt container at dry storage area; advised to label;

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (50F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.

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. Employee touched face and then handled clean equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (50F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. 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; cooked peppers and onions (103F - Hot Holding); cooked pork (118F - Hot Holding). Operator stated peppers and onions cooked prior to being held in steam table for 1 hour, cooked pork reheated prior to being held in steam for 1 hour, moved items to be reheated to 165F and held at 135F or above. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Infront of walk in freezer door at missing floor tiles

Basic - Floor tiles missing and/or in disrepair. Infront of grill Infront of walk in freezer door

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can then touched blast chiller door without washing hands-instructed employee on proper hand washing policies- employee washed hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bathroom freshener over rice in dry storage - operator removed freshener. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hot line hand sink - operator provided paper towels. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep cook washed hands in prep sink - operator instructed employee to wash hands only in hand sink - employee washed hands in hand sink. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed sanitizing bucket from floor next to 3 compartment sink. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At make line Diced tomatoes with a discard time of 2:30 still on make line at 2:44, see stop sale.

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. See stop sale. At make line Diced tomatoes with a discard time of 2:30 still on make line at 2:44, see stop sale.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler container of raw mechanically tenderized steak stored over pan of raw pulled pork. Operator removed steak to proper storage. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside walk-in cooler a container with raw chicken stored above a container with ham. Operator stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed inside walk-in cooler a container with raw chicken sausage stored above a container with raw pork. Observed inside tall reach in cooler on cook line A container with raw chicken stored above a container with raw beef. Operator stored properly 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed a container inside reach in cooler across from grill with Chopped romaine at 2:30pm (54°F cooling) per operator product cooling since 10 am, over 4 hours. Operator discarded. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top reach in cooler across from fryers a container with chopped tomatoes 49°F cold holding. Per operator product stored for longer than 4 hours. Product not prepared or portioned today. Operator discarded. See Stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top reach in cooler across from fryers a container with chopped tomatoes 49°F cold holding. Per operator product stored for longer than 4 hours. Product not prepared or portioned today. Operator discarded. See Stop sale Repeat Violation Admin Complaint

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. Observed a container inside reach in cooler across from grill with Chopped romaine at 2:30pm (54°F cooling) per operator product cooling since 10 am, over 4 hours. Operator discarded. See Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on shallow pan on steam table a container with cooked onions and peppers 120°F hot Holding and a container inside steam table with no water cooked pork 130°F hot Holding . Per operator product stored for approximately 30 minutes. Operator decided to discard onions and peppers and moved pork to steamer to reheat to 165°F + Corrective Action Taken

Basic - Multiuse disposable towel not discarded on a daily basis or when soiled, whichever comes first. At front counter sanitizer bucket(s); multi use disposable towel(s) in soiled wiping cloth solution. Operator stated left over from previous day. Operator discarded towels and emptied bucket(s). Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At drive thru sauce drawer reach in; standing water in bottom of pans. Operator emptied water. Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets - are slimy and have mold like substance at chicken cold box at cook line. Gaskets - food debris at lettuce cold holding drawer at cook line

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee soiled shirt touched cooked rice while carrying the food from prep area to steam table Rice was placed in the steam table at cook line to be sold to customers. Instructed operator on handling food properly. See Stop Sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pork (133-156°F - Reheating) at 10:50 at steam table at cook line. As per operator food cooked yesterday and placed as ready to serve in the steam table. Food reheated in the hot box since 10:00.Food didn't reach 165° F before being considered ready to be served to the customers. Temperature not checked by person in charge of reheating. Operator removed food and placed in hot box to reheat to 165° F. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Mac and cheese thawing in standing hot water bath at three compartment sink. Operator removed food in placed in walk-in cooler. Corrective Action Taken

Basic - Water leaking from hot water faucet/ handle at handwash sink by hot box in prep area.