Pollo Tropical #13 Degrades its Sanitary Rating

Basic - In-use tongs stored on equipment door handle between uses. On warmer drawer and on rear Grill, manager removed and washed and placed in pans **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa made here at location 56°, in cooler from over night.. Salsa discarded

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Sauce cooler in take out window

High Priority - - From inspection on 2016-04-26: High Priority - potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Chicken wraps individually wrapped 81°, placed in steamer till 147°, returned to hot hold. **Corrected On-Site** - From follow-up inspection on 2016-04-27: No chicken wraps on hot hold at this time. **Time Extended**

Basic - In-use tongs stored on equipment door handle between uses. Cooking chicken, removed, **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. 2 door, under front counter. Placed a thermometer, **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitize buckets 0 ppm, remade 200 ppm. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 47° black bean stirfry in 1 door fliptop, moved to walkin. Missing pans in cooler letting out air. Placed in walkin to bring down temperature. **Corrective Action Taken**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Tres Leches desserts 63° , cheddar schredded 60° in dessert cooler, discarded. Donot use until maintaining 41° or under. **Corrected On-Site**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Several employees. Was told then moved gloves next to handsink to remind employees to wash first, **Corrected On-Site**

High Priority - Hot potentially hazardous (time/temperature control for safety) food received at less than 135 degrees Fahrenheit. Hot hold 119° fries, discaded, made fresh at 178°. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In ice, cut tomatoes 53° on counters, added more ice to rim, 43°, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steam table, 124° cooked yuca. Reheating to 158° Corrected On-Site** **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tres Leches desserts 63° , cheddar schredded 60° in dessert cooler, discarded. Donot use until maintaining 41° or under.

High Priority - potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Chicken wraps individually wrapped 81°, placed in steamer till 147°, returned to hot hold. **Corrected On-Site**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Tres Leches desserts 63° , cheddar schredded 60° in dessert cooler overnight, discarded. Donot use until maintaining 41° or under.

No Violations Were Observed

Basic - Build-up of soil/debris on the floor under shelving, under soda boxes in back room.

Basic - Ice scoop handle in contact with ice. Removed scoopers. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Salad and raw chicken container cooler, placed thermometer in coolers, **Corrected On-Site**

Basic - Water draining onto floor surface from walkin cooler, pipe to short to reach drain next to soda boxes.

Basic - Wiping cloth sanitizing solution stored on the floor. Moved, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cut lettuce 52-55°, 2 door Wasserstrom; icing down, corrective action taken.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pan of plantains on counter to be fried. Dated, **Corrected On-Site**

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.Continential, bottom door 43-48°, moved to walkin cooler 40° **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Take out window. Cleaned, and dining room. **Corrected On-Site**

Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.Continential, bottom door 43-48°

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cut lettuce, 52-55°, balsonic tomatoes47-49°, 2 door Wasserstrom; icing down, corrective action taken.

Basic - Build-up of grease on nonfood-contact surface.hood has grease dripping and also on light shields

Basic - Carbon dioxide/helium tanks not adequately secured.rear prep

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open drink on prep shelf

Basic - Employee eating in a food preparation or other restricted area.removed food **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area.phone

Basic - Employee with no hair restraint while engaging in food preparation.rear prep

Basic - Floor area(s) covered with standing water.ice on floor walk in freezer

Basic - Food stored in holding unit not covered.peppers and onions

Basic - No copy of latest inspection report available.supplied inspection from June of last year

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

Basic - Wood food-contact surface not properly sealed. Interior area of front counter

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Washed hands before placing new gloves on **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use due to being blocked by crash cart.moved **Corrected On-Site**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.quat test kit does not function properly

No Violations Were Observed

Basic - Equipment in poor repair. Hot hold fry area 119-120°

Basic - Heat lamp bulb out, 3 bulbs out at fry station.

Basic - No copy of latest inspection report available.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fries, plantations 119-120°, fry station, heat lights out

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

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.

High Priority - Cut lettuce/tomato not cold held at greater than 41 degrees Fahrenheit, 58? 2 door Delfield, kitchen, moved to working cooler, 41? **Corrected On-Site**

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Soda cooler, front counter, shredded cheese 50?.

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken burritos 119?, moved to working hot hold 135? **Repeat Violation**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pork roast and others in BCF freezer.

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Lettuce tomato cooler doesn't close tight, gasket in the way.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Soda cooler with schredded cheese 50? front counter.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken from grill 112, lowered lamp, 135 **Corrected On-Site**

Basic - Thermometer broken located in reach-in cooler. Flan cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over shrimp **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. After placing plastic bags in garbage changed gloves, no hand wash. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets. Flan cooler, front counter

Basic - Light not functioning. 2 bulbs in hot hold bananas unit.

Critical - Observed soiled reach-in cooler gaskets-soda cooler-takeout window.

Critical - Working containers of food removed from original container not identified by common name. salt.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beaan salad in the salads reach in cooler. Corrected On Site. discarded.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained .

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. salads reach in cooler.

Observed dispensing equipment that allows contamination. no handled cup bowl inside a food container, salt, spices. Corrected On Site. Repeat Violation.

Critical - Observed buildup of slime on soda dispensing nozzles. ice dispenser, customer area.

Critical - Observed handwash sink used for purposes other than handwashing. container with sauce inside the pick up window hand sink. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the cookline on the holding area of the grill. Corrected On Site. reheated. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. diced chicken in a steam table. Corrected On Site. reheated.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice on the steam table (double container). Corrected On Site. reheated.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken under the heat lamp. Corrected On Site. reheated. Repeat Violation.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.

Observed employee with no hair restraint.

Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. no-handled cup inside seasoning container.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked vegetables in the salad reach in cooler. Corrected On Site. discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, bacon on the front counter CONTINENTAL reach in cooler. Corrected On Site. moved to another units.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked vegetables in an ice bath. Corrected On Site. added ice.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the cookline. Corrected On Site. reheated. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the wait station. Corrected On Site. reheated

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads reach in cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter CONTINENTAL reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

Critical - Observed employee eating while preparing food. (chewing gum). Corrected On Site.

Observed nonfood-grade containers used for food storage. grocery store type bag with chicken in the walk in cooler. Corrected On Site.

Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site. Repeat Violation.

Critical - Observed small flying insects in kitchen area.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.

VENDING MACHINES, Automatic Shutoff. (A) A machine vending POTENTIALLY HAZARDOUS FOOD shall have an automatic control that prevents the machine from vending FOOD: (1) If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that can not maintain FOOD temperatures as specified under Chapter 3; and (2) If a condition specified in Subparagraph (A)(1) of this section occurs, until the machine is serviced and restocked with FOOD that has been maintained at temperatures specified under Chapter 3. (B) When the automatic shutoff within a machine vending POTENTIALLY HAZARDOUS FOOD is activated: (1) In a refrigerated VENDING MACHINE, the ambient temperature may not exceed ...(41 degrees Fahrenheit) or ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16 (C) for more than 30 minutes immediately after the machine is filled, serviced, or restocked; or (2) In a hot holding VENDING MACHINE, the ambient temperature may not be less than ...(140 degrees Fahrenheit) for more than 120 minutes immediately after the machine is filled, serviced, or restocked.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Critical - First aid supplies that are in a FOOD ESTABLISHMENT for the employees' use shall be: (B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken breadt in the steamtable. Corrected On Site. reheated

Critical - Observed slash-resistant gloves contacting ready-to-eat food. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. tightly closed container. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads RIC, no PHF inside.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop on rice container.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

Critical - Vacuum breaker mising at hose bibb. mopsink (splitted line)

Observed dusty ceiling tiles and/or air conditioning vent covers.

No Violations Were Observed

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC. This violation must be corrected by : 02/13/09.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. shrimps in cookline hot holding unit. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees.men restroom. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. WIC door and handle.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. WIC fan covers dusty.

Observed build-up of grease on nonfood-contact surface. hood filters

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice, beans containers. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup in vegetables container.

Observed leaking pipe at plumbing fixture. next to mop sink.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw chicken in WIC. Corrected On Site. (was relocated in other unit capable of maintain proper temp)

Critical - Observed soiled reach-in cooler gaskets. front counter RIC.

Observed walk-in cooler gasket torn/in disrepair.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork ribs in cookline, Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.

Observed single-service articles stored without protection from contamination. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name.