LA POLLERA COLORADA

High Priority - Container of medicine improperly stored. Vitamins stored over reach in cooler. Operator relocated to non food preparation area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat half n half in reach in cooler. Operator moved to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pinto beans (49F - Cold Holding), held overnight. Operator voluntarily discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pinto beans (49F - Cold Holding), held overnight. Operator voluntarily discarded. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile in kitchen area. Repeat Violation

Basic - Food stored on floor. Bottled drinks stored on floor in area near restrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated with grease.

Basic - Working containers of food removed from original container not identified by common name. Containers of white and brown granular substances under prep table not labeled. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Raw meats throughout freezers stored in plastic produce bags. Discussed with operator that they need to use food safe bags.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over cooked pork in reach in cooler. Operator moved cooked over raw. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken held at 105F. Employee removed and heated on stove top to 165F. Corrected On-Site Repeat Violation

Intermediate - Identity of food or food product misrepresented. Observed Swai in freezer. Grouper on menu. Operator showed us invoices with Swai on it and stated they were using it as Grouper. Educated that they would have to change the fish on the menu or order Grouper. Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Plantains, chicken and tomatoes not date marked.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in front kitchen area. Acoustic tiles in front kitchen area not smooth.

Basic - Reach-in coolers and freezers interior/shelves in center section of kitchen have have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temp. Operator running water over pork in bin. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. White powder substances not labeled on front counter and back kitchen area. Sauce not labeled in reach in cooler door. Frozen items not labeled.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged in storage area Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked chicken 101F at steam table - cook reheated chicken to 172 F employee turned on the temperature dial turned in the third compartment Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line . Employees placed paper towels at hand wash sink Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates expired for three employees

Basic - Employee beverage container on a food preparation table at cook line . Employee beverage relocated Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Bottles of drinks in back storage area .

Basic - Reach-in freezer interior/shelves have accumulation of soil residues in storage room - employee in the process of cleaning the reach in freezer at the end of the inspection Corrective Action Taken Repeat Violation

Class K portable fire extinguisher gauge in red zone. For reporting purposes only. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef and potatoes mixture in large deep container at 56 F at 10:15 am placed in cooler at 9:00 pm the previous night in refrigerator in storage area near restrooms . Reviewed with person in charge cooling methods, cooling procedures and temperature monitoring . 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 beef and potatoes mixture in large deep container at 56 F at 10:15 am placed in cooler at 9:00 pm the previous night in refrigerator in storage area near restrooms .

High Priority - Raw animal food ( raw pork over bananas and salsa ) stored over/not properly separated from ready-to-eat food in glass double door cooler in hallway near restrooms. Manager rearranged food . Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes made previous day at 47 F on the door of refrigerator . No temperatures taken this day . Employee discarded potatoes

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked potatoes 47 F on the door of refrigerator in kitchen . No temperatures taken this day . Employee discarded potatoes Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager

Intermediate - Handwash sink not accessible for employee use at all times due to mop bucket stored in front of hand wash sink in back food prep area . Manager relocated mop bucket . Reviewed with person in charge hand wash sinks must be accessible at all times and is for washing hands only Corrected On-Site Repeat Violation

Intermediate - No handwash sink for employees. Container stored in hand wash sink at cook line . Reviewed with person in charge hand wash sinks are for washing hands only. Employee removed container from inside handwashing sink Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink in food prep area . Manager placed soap at hand wash sink Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in prep area. Manager discarded drink Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues in storage room . Employee cleaned interior Corrected On-Site

Basic - Unpackaged food ( unpackaged cooked meats, peeled bananas ) in an unprotected holding unit in a customer/nonsecure area in hallway near restrooms . Reviewed with person in charge . Manager consolidated unpackaged food from refrigerator to double glass door cooler and then placed a chain and lock on handle for protection . Corrected On-Site Repeat Violation

Portable fire extinguisher gauge in red zone - class K in kitchen . For reporting purposes only.

High Priority - Raw animal food ( raw chicken) stored over/not properly separated from ready-to-eat food.( pitcher of salsa ) in back kitchen prep area - manager rearranged food Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket in front of hand wash sink in food prep area - manager relocated mop bucket Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pot stored in cook line hand wash sink -manager removed pot Reviewed with manager hand wash sinks must be accessible at all times and is used for washing hands only Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area - manager restocked paper towels Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No rinse step at triple sink - discussed with manager who then explained to dish washer - triple sink then set up properly- dishes rewashed , rinsed and sanitized Corrective Action Taken

Basic - Food ( box of bananas ) stored on floor under triple sink - reviewed with manager proper food storage - manager relocated bananas Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area in hallway near restrooms - discussed with manager - manager placed chain and lock of cooler Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Raw shell egg cracked in reach-in cooler on cook line..

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw shell egg, then washed hands with gloves on. Educated operator on proper hand-hygiene techniques. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine sanitizer solution exceeds 200ppm. Operator replaced chlorine sanitizer. Reading 50ppm. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard used as lining in both reach-in freezers in dry-storage area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen, dry-storage, and dish area.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glass plates exposed to splash when washing hands at hand wash sink on cook line.

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Cutting boards at front counter.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup reach-in freezer at front counter.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth sanitizer solution stored on floor on cook line next to hand wash sink. Operator changed bucket and placed on sanitizing solution on bottom shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour removed from original packaging not labeled by common name. Operator labeled item with common name. Corrected On-Site

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and emailed big six packet. Corrective Action Taken

High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Tested at 300ppm plus. Operator dumped and got new sanitizer water. Tested at 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans , temped at 1:00, had operator move to freezer. (49F - Cold Holding) Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets on the cook line show excessive accumulation of food debris and grease. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Current license displayed at time of inspection shows expiration date of 2-1-2023.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets in the kitchen show accumulation of food debris and grease like substance. Warning - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.cutting board in kitchen shows grooved cut marks Warning - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Hoods in the kitchen show accumulation of debris and grease like materials. Warning - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Re use of plastic soup base containers used for food storage throughout the restaurant. Repeat Violation Warning - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. In unlocked cooler near costumer restrooms have stored cooked beef, beans, empanadas and flan stored inside. Repeat Violation Warning - From follow-up inspection 2022-10-27: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen behind the grill and Frye shows accumulation of debris and grease like substance. Warning - From follow-up inspection 2022-10-27: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fridge in dry storage area: Raw chicken 54F, cooked potatoes 54 F. Ambient temperature of state thermometer at 51 F. No temperature logs provided. Warning - From follow-up inspection 2022-04-13: cooked ground beef 47F, cooked shredded pork 50 F, cooked plantains 46F, cooked beans 55-63F. Homemade salsa 52F. Cooked beans and shredded pork left cooling over night in deep container with lid on top. No temps taken by operator. Time Extended - From follow-up inspection 2022-04-14: Six 1 lb containers of lobster base at 51F, one 1 lb container of crab base 51F for stop sale. Operator discarded items. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fridge in dry storage area: Raw chicken 54F, cooked potatoes 54 F. Ambient temperature of state thermometer at 51 F. No temperature logs provided. Stop sale issued Fridge located by guest restrooms: raw pork 48F, empanadas 45 F, milk 46 F. Educated operator to add ice bags or cut portions and move to top section of reach in cooler. Single door reach in cooler of front line: milk (48F - Cold Holding), reduced fat milk 47 F. Educated employee and suggested ice bags or moving to another cooler. Operator moved to different cooler Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-04-13: White reach in cooler in dry storage area: raw chicken 46 F. Operator moved to different cooler. Single door reach in cooler of front line; flan 51F, cut leafy greens 45F. Operator moved to different cooler. Tall double door reach in cooler by bathroom: flan 41F, raw pork 43F, beef tongue 43F, cooked ground beef 47 F, cooked shredded pork 50 F, cooked plantains 46F, cooked beans 55-63F. Homemade salsa 52F, raw chicken 47 F. Cooked beans and shredded pork left cooling over night in deep container with lid on top. No temps taken by operator. Stop sale issued Admin Complaint - From follow-up inspection 2022-04-14: Six 1 lb containers of lobster base at 51F, one 1 lb container of crab base 51F for stop sale. Operator disposed of all 7 items. Raw chicken at 46F operator moved to two shallow pans and then placed in working cooler. All other items in the 2 door upright temperatures43 degrees F.Time Extended Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris on fry baskets. Warning - From follow-up inspection 2022-04-13: Time Extended - From follow-up inspection 2022-04-14: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Establishment reusing chicken stock buckets for sauce storage. Warning - From follow-up inspection 2022-04-13: Time Extended - From follow-up inspection 2022-04-14: Time Extended