Pollo Pelon

6-1B: .04(6)(f)Whole chickens were found in the holding cabinet at 128°F for approximately 2.5 hours, and beans in the steam table were at 129°F for about 1 hour. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The beans were reheated, and the chickens were discarded.

16B: .06(2)(r)The two faucets at the four-compartment sink were observed with damaged controls: the cold-water lever was not functioning on one faucet, and the hot-water lever was not functioning on the other. The handwashing sink in the back area had non-functional hot and cold-water levers. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

1-2A: .03(2)(a)-(l), (n)PIC not maintaining active managerial control over employees and food safety practices. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw unwashed produce stored above ready to eat foods like cut tomatoes, cooked shrimp. // Raw shelled eggs and raw beef stored above ready to eat food like margarine/butter. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods rearranged properly. //

5-2: .04(7)(e)Ceviche on digital menu that contains raw seafood (shrimp/fish) not asterisked, disclosure not provided, reminder statement with asterisk not provided. On paper menu, reminder statement with asterisk not provided on same page as menu item . // If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1B: .04(6)(f)Whole chicken below 135F (multiple) in hot holding unit. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Chicken discarded. //

15B: .05(3)(h),(i)QUAT test strips expired. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15B: .05(6)(f)Raw chicken being prepared in warewashing sink. It was not in s container. // A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. (Pf) Corrective Actions: Raw chicken removed from sink. //

16B: .06(2)(r)Hot water lever not working at one handwashing sink. Cold water lever not working and a second handwashing sink. Both are near the front counter. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

8-2B: .07(6)(b)Observed sanitizer buckets without labels of common name. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Labels were added to sanitizer buckets. //

10D: .04(4)(d)Observed several working containers of sugar, flour, spices, mayo without label of common name of products. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Labels were added. //

14B: .05(10)(e) 1,2,4Observed wet stacking of large plastic containers in the back of the kitchen and small plastic containers in the drying station that were recently washed. // After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying. (C)

2nd Repeat Corrective Actions: Plastic containers were rewashed and placed in self draining position. //