POLLO TROPICAL #17

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and hot line, cutting boards soiled with food debris and stains.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. In dry storage, employee belonging stored with single serve containers. Operator moved items.

Basic - Equipment and utensils not properly air-dried - wet nesting. At three compartment sink, plastic container wet nesting

Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on oven equipment.

Basic - Single-service articles not stored inverted or protected from contamination. To go food container lids sleeve open and lids are not stored inverted. Explained. Manager discarded top lid and inverted the rest. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers (100F - Hot Holding); cooked onions (116F - Hot Holding); at steam table at cook line; as per operator food out of temperature for approximately one hour; food double panned and stored in shallow pans; food replaced ; Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles- cold holding unit for chicken at cook line

Basic - Food stored on floor- bucket with marinade on the floor in walk-in freezer; operator stored properly Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Rice bucket in dry storage room not covered

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents unclean in walk-in cooler

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair. Floor tile missing at fryer

Basic - Hole in or other damage to wall. Bottom Wall tile missing at mopsink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to freezer reach in next to fryers

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Bottom of Two door reach in cooler next to drive through window.

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

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves and gaskets have accumulation of soil residues. Warning - From follow-up inspection 2021-11-09: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: chicken (119-121°F) per manager less than an hour, choice to discard food. ham (102°F) per manager was placed in unit less than 30 min ago. Manager removed to reheat.

Intermediate - Equipment drain line draining into handwash sink. Observed a splitter used to connect water for hand sink and equipment line for AC. Advised hand sink can not be used for other purpose.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink near grill line. Observed splitter connected for AC.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler soiled.

Basic - Water leaking from pipe connected to Ac and mop sink. Observed water leaking on floor.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. First test 0ppm. Second test 200ppm Corrected On-Site