POLLO TROPICAL 200

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled half chicken on rack above grill(122F-hot holding) , operator stated that it's been there only 45 mints, operator put it back on grill to reheat. Tested final product 178F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee dink on front counter, operator removed it to employee room

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cilantro above cooked macaroni cheese in walk in cooler, operator removed the macaroni cheese to RTE food shelf Corrected On-Site

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 picked up trash on floor change gloves without washing hand. Manager asked him wash hand properly Corrective Action Taken

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.

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 with sans glove to grab Togo containers on single storage shelf

Intermediate - Handwash sink used for purposes other than handwashing. Employee wetting rag in hand washing sink.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor by steamer employee removed from floor Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cilantro lettuce in box over ready eat sauces, drinks water

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0 ppm retested to 100 ppm Corrected On-Site

Basic - Floor drain soiled/has accumulation of debris under prep sink to the right of the walk-in cooler. Floor area to the left of the ice machine covered with standing water.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on prep table. Employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

Basic - Working containers of food removed from original container not identified by common name. Bulk bin of flour not labeled. Manager labeled. Corrected On-Site

High Priority - Dented can of tomato paste and two dented cans of guava marmalade present. See stop sale.

Basic - Damaged food not properly segregated. Dented cans on dry storage shelf not segregated. Manager segregated. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Walk in cooler fan guards soiled with dust.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit Final cooking temperature of chicken taken from grill was 153F. Inspector checked calibration of operator's thermometer utilizing the ice bath method and determined thermometer was approximately 12degrees off. Chicken returned to grill to complete cooking process. Final cook temperature was 165F.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.splitter installed, vacuum breaker required on end of hose with splitter Repeat Violation

Intermediate - Probe thermometer not within the intended measuring range of use. Inspector checked calibration of operator's thermometer utilizing the ice bath method, and determined thermometer was approximately 12 degrees off. Operator re-calibrated thermometer and now in proper range. Operator states he ordered a new digital thermometer for the grill person. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter above ice machine show date of 6/18/2019 Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled throughout kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting., pans on clean rack in prep area Repeat Violation

Basic - Equipment in poor repair.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelving -walk-in cooler door -shelving next to oven in back prep area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (46F - Cold Holding); chicken (46F - Cold Holding), operator moved all items from small grill cooler drawers in corner of kitchen by prep area to Walk in freezer, to rapidly cool down. operator took took temperatures a few hours before and all was below temp. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed, state requires a secondary vacuum breaker to be installed on the end of the splitter that has the long hose .

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Operator called for service during inspection, marked for 2019

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken on rack above grill 126°F. Manager placed on grill to reheat to 165°F or higher. Recheck 173°F Corrected On-Site

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 - Equipment and utensils not properly air-dried - wet nesting.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and side shelving by back prep grill soiled

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box on main line and oven in back kitchen Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler drawers under grill soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.